Classic Egg Salad Sandwich

Step 1

Place each peeled egg on the cutting board and press down firmly with the flat side of a knife to split it in half lengthwise, so you can see the yolk inside.

Step 2

Chop each egg half into roughly pea-sized chunks by cutting the yolk and white in one bowl, creating small pieces you could pick up with a fork.

Step 3

Place the diced celery on the cutting board and use a knife to cut across the pieces into smaller chunks about the size of a grain of rice—aim for a fine, uniform dice.

Step 4

Pour the mayonnaise into a medium bowl, then add 1 teaspoon of Dijon mustard and stir with a spoon for 10 seconds until the mustard is fully mixed in and the mixture looks uniform.

Step 5

Add the chopped egg pieces and diced celery to the mayo mixture, then add 1 tablespoon of fresh dill or chives and stir gently with a spoon until everything is evenly coated.

Step 6

Taste the egg salad with a spoon, then sprinkle in a small pinch of salt and a few grinds of black pepper, stir, and taste again—adjust until it tastes the way you like it.

Step 7

Divide the egg salad evenly between two bread slices, spreading it with a knife into a thin layer that covers each slice, leaving about a 0.5-inch border around the edges.

Step 8

Top each sandwich with a second slice of bread, pressing down gently so the layers stick together.