Egg salad sandwiches

An old-school egg salad sandwich is an absolute classic—creamy, savory, and wonderfully comforting. The secret to the best egg salad is striking the right balance of creaminess, texture, and flavor without overpowering the eggs.

Ingredients (Makes 4 sandwiches)

For the Egg Salad:

• Hard-Boiled Eggs: 8 large eggs, peeled and chopped
• Mayonnaise: $\frac{1}{3}$ cup (use real mayo like Hellmann’s/Best Foods for the best flavor)
• Mustard: 1 teaspoon Dijon mustard or yellow mustard
• Crunch & Texture:
  • $\frac{1}{4}$ cup finely diced celery (about 1 small stalk)
  • 2 tablespoons finely chopped dill pickles or sweet pickle relish
  • 2 tablespoons finely chopped green onions or chives
• Seasoning:
  • $\frac{1}{2}$ teaspoon lemon juice (brightens up the flavor)
  • Salt and freshly ground black pepper to taste
  • A pinch of smoked paprika or garlic powder (optional)

For Serving:

• Bread: 8 slices of soft white bread, brioche, whole wheat, or buttery croissants
• Greens: Fresh crisp lettuce (like butterhead or romaine) and/or tomato slices

Step-by-Step Instructions

1. Boil the Eggs:
   • Place the eggs in a single layer in a saucepan and cover them with cold water by an inch.
   • Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let them sit for 10 to 12 minutes.
   • Transfer the eggs immediately to a bowl of ice water for 5 minutes to stop the cooking and make peeling a breeze. Peel the eggs.
2. Chop the Eggs: Chop the hard-boiled eggs to your preferred size. (A rough chop gives a great chunky texture, but you can chop them finer if you prefer a smoother salad).
3. Mix the Dressing: In a medium mixing bowl, whisk together the mayonnaise, mustard, lemon juice, salt, pepper, and any optional seasonings.
4. Combine: Add the chopped eggs, diced celery, pickles, and green onions to the bowl with the dressing. Gently fold everything together with a spatula until evenly coated.
5. Taste and Adjust: Give it a taste and add a little more salt, pepper, or a splash of lemon juice if needed.
6. Assemble: Spoon a generous amount of egg salad onto a slice of bread. Top with lettuce, tomato, and the second slice of bread. Slice in half and serve!

Pro-Tips for Success

• The Chilling Step: While you can eat it immediately, egg salad tastes even better if you cover and chill it in the refrigerator for at least 30 minutes to let the flavors meld together.
• Make Ahead: You can make egg salad up to 2 days in advance and keep it stored in an airtight container in the fridge.