Equipment
Ingredients
Egg Salad Base
- 4 large eggs, cold
- 45 g mayonnaise
- 10 g dijon mustard
- 30 g celery, finely diced
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Assembly
- 4 white sandwich bread, sliced
- 2 butter lettuce, washed and dried
Nutrition (per serving)
Method
Place eggs in a single layer in the medium saucepan and cover with cold water by 2.5 centimeters. Bring to a rolling boil over high heat at 100 degrees Celsius or 212 degrees Fahrenheit.
Turn off the heat, immediately cover the saucepan, and let the eggs sit in the hot water for exactly 10 minutes to achieve firm but creamy yolks.
Using a slotted spoon, transfer the hot eggs immediately to a large bowl filled with ice water. Let them cool completely for 5 minutes.
Gently tap the cooled eggs to crack the shells all over, peel under cold running water, and transfer to a cutting board.
Chop the peeled eggs into small cubes, or use a fork to mash them to your desired consistency directly in the mixing bowl.
Add the mayonnaise, Dijon mustard, finely diced celery, kosher salt, and black pepper to the mixing bowl. Fold gently until all ingredients are cohesively bound.
Lay out the slices of bread. Divide the egg salad mixture evenly onto two of the slices, top with dry butter lettuce leaves, and close with the remaining bread slices.
Chef's Notes
- Older eggs are significantly easier to peel than farm-fresh eggs because the air cell expands and the inner membrane separates from the shell as the egg ages.
- For the creamiest texture, gently mash two of the eggs with a fork until almost smooth, then roughly chop the remaining two eggs for a contrasting bite.
- If you prefer a tangier bite, consider adding 5 grams of finely chopped dill pickles or a splash of fresh lemon juice to the mixture.
Storage
Refrigerator: 3 days — Store the egg salad mixture in an airtight container. Assemble sandwiches just before eating to prevent soggy bread.
