Ingredients:

  • large Eggs
  • /3 cup full-fat Mayonnaise
  • medium Celery Stalk, finely diced
  • tablespoon very finely minced Red Onion or Shallot
  • tablespoon chopped Fresh Dill
  • teaspoon Dijon Mustard
  • teaspoon freshly squeezed Lemon Juice
  • /2 teaspoon Fine Sea Salt (to taste)
  • /4 teaspoon Freshly Ground Black Pepper (to taste)
  • Slices of Bread (Sourdough or White Farmhouse)
  • Butter or Margarine (optional, for bread)
  • large Lettuce Leaves (Butter or Romaine)

Instructions:

  1. Place eggs in a medium saucepan, cover with 1 inch of cold water. Bring rapidly to a rolling boil. Immediately turn off the heat, cover the pan, and let stand for precisely 10 minutes for firm yolks. Drain the boiling water and immediately shock the eggs in an ice bath until completely cool.
  2. Peel the cooled eggs. Roughly chop 4 of the eggs and dice the remaining 2 eggs into slightly larger chunks for texture variation. Finely dice the celery and mince the red onion/shallot.
  3. Place the chopped and chunked eggs, diced celery, and minced onion into a large mixing bowl. Use a fork to gently mash the chopped eggs, leaving some texture visible.
  4. Add the mayonnaise, Dijon mustard, lemon juice, fresh dill, salt, and pepper to the bowl.
  5. Gently fold all ingredients together until just combined. Taste critically and adjust seasonings (salt, pepper, or lemon juice) as necessary.
  6. Cover the bowl and refrigerate the egg salad mixture for at least 15 minutes to allow the flavours to marry.
  7. To assemble the Egg Salad Sandwich, lightly toast the bread slices if desired. Spread a thin layer of butter onto one side of each slice. Place a crisp lettuce leaf on the bottom slice of bread.
  8. Spoon the chilled egg salad generously onto the lettuce. Top with the second slice of bread, cut cleanly (diagonally is traditional), and serve immediately with potato chips and a pickle.