Egg Salad Sandwich with Dijon and Chives
Hard-boiled eggs chopped coarse and bound in a sharp mustard mayo — the lunchbox sandwich that needs nothing but a pot and ten minutes of patience.
- Serves
- 2
- Prep
- 15 min
- Cook
- 12 min
- Written
Method
-
Lower the eggs gently into a pot of boiling water and cook for 11 minutes.
-
Transfer the eggs straight to an ice bath and leave until the shells are cool to the touch.
-
Peel the eggs and chop them coarse, keeping some yolk in visible pieces rather than mashing it in.
-
Stir the mayonnaise and Dijon together in a bowl, then fold in the chopped eggs, celery, and chives.
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Season with salt and pepper, tasting until the mustard is a background note rather than the headline.
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Chill at least 30 minutes so the dressing sets up and stops sliding off the bread.
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Pile onto two slices of bread with the lettuce, close the sandwiches, and cut on the diagonal.
Notes
Chopping the eggs instead of mashing them is the whole difference — a fork-mashed version turns to paste by the second bite, while whole yolk pieces still give a little give when you cut in. Chill the salad before it goes anywhere near bread, or the mayo thins and the sandwich falls apart in your hand.
Toast the bread if you want more structure, or skip it entirely for the soft, slightly soggy version most people actually grew up eating. A pinch of curry powder or smoked paprika folded in with the mustard turns it into a different sandwich without changing the technique at all.