Ingredients:

  • 4 large cold eggs
  • 2 cups water
  • 2 cups ice
  • 1/4 cup (60g) high-quality mayonnaise
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (5ml) fresh lemon juice
  • 1/8 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 small rib celery, finely diced
  • 1 green onion, thinly sliced
  • 1 tsp fresh chives, minced
  • 4 slices brioche or sourdough bread
  • 1 tbsp salted butter
  • 2 leaves Bibb or Romaine lettuce

Instructions:

  1. Place 2 cups of water in a saucepan and bring it to a rolling boil over medium high heat. Carefully place cold eggs into the pan using a steamer basket or slotted spoon. Cover tightly and steam for 10 minutes.
  2. While eggs steam, prepare a medium bowl with 2 cups of water and 2 cups of ice. Once the timer finishes, immediately transfer eggs to the ice bath for 3 minutes.
  3. Remove eggs from the ice bath and peel under cool running water. Roughly chop the eggs into 1/2-inch pieces.
  4. In a medium glass mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper until smooth.
  5. Fold in the chopped eggs, diced celery, green onion, and chives. Use a fork to gently mash the yolks into the dressing while leaving the whites in distinct pieces.
  6. Toast bread slices with salted butter. Place a lettuce leaf on two slices of bread to act as a moisture barrier, top with the egg salad mixture, and close the sandwiches.