Ingredients:
- large eggs (room temperature)
- /2 cup full-fat mayonnaise
- tablespoon Dijon mustard
- /4 cup finely diced celery
- tablespoons finely chopped fresh chives
- teaspoon freshly squeezed lemon juice
- /2 teaspoon salt (or to taste)
- /4 teaspoon freshly ground black pepper (or to taste)
- slices sourdough or white farmhouse loaf bread
- Softened butter (optional, for bread)
Instructions:
- Place eggs in a medium saucepan and cover completely with cold water (at least 1 inch above eggs).
- Bring water to a rapid boil over high heat. Once boiling rapidly, immediately turn off the heat, cover the pan, and let stand for exactly 10 minutes for firm yolks.
- Immediately drain the hot water and plunge the eggs into a large bowl of ice water. Let them sit for at least 5 minutes until completely cool to stop the cooking process.
- Peel the cooled eggs. Place them in a mixing bowl and coarsely chop them with a knife, aiming for a mix of textures with some larger white chunks remaining.
- To the chopped eggs, add the mayonnaise, Dijon mustard, and fresh lemon juice. Gently fold to combine.
- Fold in the finely diced celery and chopped chives.
- Season the mixture with salt and freshly ground black pepper. Taste critically and adjust seasonings as necessary.
- Cover the egg salad mixture and refrigerate for at least 30 minutes to allow the flavours to meld.
- Lightly toast or butter one side of the bread slices (optional).
- Divide the chilled egg salad evenly across four slices of bread, top with the remaining four slices, and cut diagonally before serving.