Ingredients:

  • 6 large eggs (300g)
  • Water, to cover
  • 1 teaspoon white vinegar (5ml)
  • 1/2 cup mayonnaise (115g)
  • 2 tablespoons finely chopped celery (30g)
  • 2 tablespoons finely chopped red onion (30g)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 tablespoon chopped fresh dill (3g)
  • 1/4 teaspoon salt (1.5g)
  • 1/8 teaspoon black pepper (0.5g)
  • Pinch of paprika
  • 8 slices bread (200g)
  • Optional: Lettuce leaves, sprouts, tomato slices
  • Subtle sweet pickle relish

Instructions:

  1. Place eggs in a saucepan, cover with cold water and vinegar. Bring to a boil, then immediately remove from heat, cover, and let sit for 10-12 minutes. Transfer eggs to an ice bath to stop cooking and cool completely.
  2. Gently crack eggshells all over. Peel under running water.
  3. Roughly chop the peeled eggs or mash with a fork to desired consistency.
  4. In a mixing bowl, combine mayonnaise, celery, red onion, Dijon mustard, dill (if using), salt, pepper, and paprika (if using).
  5. Gently fold the chopped eggs into the dressing until well combined. Taste and adjust seasonings as needed.
  6. For best flavor, cover and refrigerate egg salad for at least 30 minutes to allow flavors to meld.
  7. Spread egg salad evenly on 4 slices of bread. Top with lettuce, sprouts, or tomato (if using). Top with remaining bread slices.
  8. Cut sandwiches in half and serve immediately.