Classic Egg Salad Sandwiches

Prep Steps

• 2 green onions {do:slice}
• 2 tbsp red onion (optional) {do:dice}
• 2 tbsp dill pickles (optional) {do:chop}

Cook the Eggs

Bring a saucepan of water, deep enough to cover the eggs by an inch, to a boil over high heat. With a slotted spoon, gently lower in...

• 8 large eggs

Lower the heat to a gentle boil and cook for 12 minutes. While they cook, fill a large bowl with ice water.

Move the eggs straight into the ice water and let them chill for at least 10 minutes.

Note: Starting the eggs in boiling water and chilling them in ice water makes them much easier to peel.

Peel the eggs and cut each one in half. Pop the yolks into a medium bowl and set the whites aside.

Make the Dressing

Mash the yolks with a fork until no lumps remain, then stir in until smooth and creamy...

• 1/3 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)
• 1/4 tsp smoked paprika (optional)
• 1/2 tsp dried dill (optional)

Fold It Together

Chop the whites into small pieces, about 1/4 inch, and add them to the bowl along with...

• 2 green onions, thinly sliced
• 2 tbsp red onion, finely diced (optional)
• 2 tbsp dill pickles, finely chopped (optional)

Fold gently until just combined. Taste, and add more salt or pepper if it needs it.

Note: Mashing the yolks into the dressing first, then folding in the chopped whites, gives you a salad that’s creamy but still has some bite.

Build the Sandwiches

Lay out...

• 8 slices soft white sandwich bread
• 4 leaves butter lettuce

Spread the egg salad evenly over 4 slices of bread. Top each with a lettuce leaf and a second slice of bread. Cut in half and serve.