Ingredients:

  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1/4 cup celery, finely diced
  • 2 tbsp green onions, thinly sliced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp smoked paprika
  • 6 slices sourdough or thick-cut white bread
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Place eggs in a single layer at the bottom of the pot and cover with 1 inch of water. Bring to a rolling boil, then immediately remove from heat and cover with a lid. Let sit for exactly 12 minutes.
  2. Transfer eggs immediately to an ice bath for 5 minutes until chilled.
  3. Peel the eggs and separate the yolks from the whites.
  4. In a mixing bowl, mash the yolks with a fork until a thick paste forms.
  5. Finely chop the whites into 1/4 inch pieces and fold them back into the yolks.
  6. Add the mayonnaise, Dijon mustard, lemon juice, celery, and green onions. Stir gently until the mixture is creamy but still has visible chunks of egg white.
  7. Fold in the salt, pepper, and smoked paprika.
  8. Butter one side of each bread slice.
  9. Place butter-side down in a skillet over medium heat until the bread is a mahogany-colored, crisp gold.
  10. Scoop a generous portion of filling onto the non-toasted side of three slices. Top with the remaining bread slices and press down lightly to set the filling.