Egg Salad Sandwich

Ingredients

• 8 large eggs
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 rib celery, finely diced
• 2 tbsp finely minced red onion
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• 1 tsp fresh lemon juice
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 8 slices soft white or wheat sandwich bread
• 4 leaves butter lettuce

Before you cook

• Dice the celery very fine and mince the red onion.
• Chop the dill and chives.
• Fill a bowl with ice and cold water and set it near the stove.

Steps

1. Bring a saucepan of water to a full boil over high heat.
2. Lower the eggs into the boiling water one at a time with a slotted spoon.
3. Cook the eggs at a steady gentle boil for 10 minutes.
4. Lift the eggs straight into the ice water and let them chill for 5 minutes.
5. Crack and peel the eggs under a thin stream of running water, which floats the shell away from the white.
6. Chop the eggs into rough quarter-inch pieces on a board, leaving some yolk in visible chunks.
7. Stir the mayonnaise, Dijon, lemon juice, salt, and pepper together in a bowl.
8. Fold in the celery, red onion, dill, and chives.
9. Add the chopped eggs and fold gently, just three or four turns, so the salad stays chunky rather than turning to paste.
10. Chill the egg salad for 15 minutes.
11. Divide the salad among four slices of bread and spread it to the edges.
12. Lay a lettuce leaf on each, close the sandwiches, and cut them in half.