Step by step

Method

4 steps

1. 1

   Put 6 large eggs in a saucepan and cover with cold water by an inch. Bring to a boil, then cover, take off the heat, and rest 10 minutes. Transfer to ice water 5 minutes, peel, and chop into small pieces — not paste.

2. 2

   In a bowl, stir ⅓ cup mayonnaise, 1 teaspoon yellow mustard, 1 finely diced celery stalk, 2 tablespoons chopped scallions, 1 tablespoon chopped dill, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Fold in the chopped eggs until evenly coated.

3. 3

   Chill at least 15 minutes so the flavors settle and the salad firms up. Taste — add salt or a dab more mustard if it needs a lift.

4. 4

   Layer lettuce leaves and egg salad between 8 slices whole-wheat bread (toast if you like). You want a creamy egg salad sandwich with soft yolks and fresh dill crunch — not rubbery overcooked eggs or a dry mayo-light mix.