Ingredients:

  • large Eggs
  • /2 cup (120 ml) Full Fat Mayonnaise
  • tablespoon (15 ml) Dijon Mustard
  • /4 cup (40 g) Celery, finely diced
  • tablespoons (30 ml) Red Onion or Shallot, very finely minced
  • tablespoon (5 g) Fresh Chives, chopped
  • teaspoon (2 g) Fresh Dill, chopped (optional)
  • teaspoon (5 ml) White Wine Vinegar or Lemon Juice
  • /2 teaspoon (2.5 g) Salt (or to taste)
  • /4 teaspoon (1.25 g) Freshly Ground Black Pepper (or to taste)
  • slices Sandwich Bread (Sourdough or White)
  • Softened Butter or Cream Cheese (optional, for spreading)

Instructions:

  1. Place eggs in a medium saucepan and cover with cold water. Bring to a rolling boil over high heat. Once boiling, immediately cover the pan, remove it from the heat, and let stand for exactly 9 minutes.
  2. Immediately transfer eggs to a prepared ice bath using a slotted spoon. Allow them to cool completely (about 5 minutes). Once cooled, peel the eggs carefully.
  3. Roughly chop the peeled eggs into varied sizes into a mixing bowl. Alternatively, use a fork to mash them to your preferred consistency.
  4. Add the diced celery, minced onion/shallot, chives, dill (if using), Dijon mustard, and vinegar/lemon juice to the bowl with the eggs.
  5. Add the mayonnaise. Gently fold everything together until just combined; avoid overmixing to prevent a gluey texture.
  6. Season generously with salt and pepper. Taste a small amount and adjust acid (vinegar/lemon) or sharpness (mustard) as necessary.
  7. Lightly spread one side of each slice of bread with softened butter or cream cheese to create a moisture barrier.
  8. Spoon the egg salad generously onto four slices of bread, top with the remaining slices, slice diagonally, and serve immediately or wrap tightly.