Ingredients:

  • 6 large (300g) eggs, hard-boiled
  • 2 stalks (30g) celery, finely diced
  • 2 tbsp (10g) red onion, minced
  • 1 tbsp (5g) fresh chives, chopped
  • 1/3 cup (80g) mayonnaise
  • 1 tsp (5g) Dijon mustard
  • 1 tbsp (15g) fresh lemon juice
  • 1/4 tsp (1.5g) salt
  • 1/8 tsp (0.5g) black pepper
  • 8 slices (200g) sourdough or classic white bread
  • 2 tbsp (30g) unsalted butter, softened

Instructions:

  1. Place eggs in a pot and cover with 1 inch of water. Bring to a rolling boil, then immediately turn off the heat and cover with a lid for 12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel carefully.
  2. Roughly chop the peeled eggs into a mixing bowl. Use a fork or masher to press down until the eggs are chunky but cohesive. Stir in the diced celery, red onion, and chives.
  3. Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Fold gently with a spatula until the mixture is well-combined while keeping the egg chunks distinct.
  4. Lightly butter two slices of bread. Mound the egg salad generously onto one slice, spreading it to the edges. Top with the second slice and press down slightly to secure the filling.