📝 About This Recipe
Transport yourself to a classic mid-century American diner with this impeccably creamy and nostalgic egg salad. This recipe elevates the humble lunch staple by using a precise hard-boiling technique for tender whites and jammy-yet-set yolks, folded into a tangy, herb-flecked dressing. It is the quintessential comfort food—a balance of rich protein, crunchy aromatics, and buttery toasted bread that feels like a warm hug in sandwich form.
🥗 Ingredients
The Eggs
- 8 pieces Large Eggs (preferably pasture-raised and cold from the fridge)
- 2 cups Ice Cubes (for the ice bath to stop the cooking process)
The Dressing
- 1/2 cups Mayonnaise (high-quality, such as Duke's or Hellmann's)
- 1 tablespoon Dijon Mustard (for a sophisticated tang)
- 1 teaspoon Yellow Mustard (for that classic diner color and acidity)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Smoked Paprika (for a subtle depth of flavor)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Crunch and Aromatics
- 1/3 cup Celery (very finely diced for texture)
- 2 tablespoons Red Onion (minced and rinsed under cold water to mellow the bite)
- 1 tablespoon Fresh Chives (finely chopped)
- 1 teaspoon Fresh Dill (minced)
The Sandwich Assembly
- 8 slices White Bread (thick-cut pullman loaf or brioche)
- 2 tablespoons Unsalted Butter (softened, for toasting the bread)
- 4-8 leaves Bibb Lettuce (washed and dried thoroughly)
👨🍳 Instructions
-
1
Fill a large saucepan with enough water to cover the eggs by at least an inch. Bring the water to a rolling boil over high heat.
-
2
Gently lower the cold eggs into the boiling water using a slotted spoon to prevent cracking. Immediately turn the heat down to a simmer.
-
3
Simmer the eggs for exactly 11 minutes. While they cook, prepare a large bowl with cold water and the ice cubes to create an ice bath.
-
4
Once the timer goes off, transfer the eggs immediately to the ice bath. Let them sit for at least 10 minutes; this stops the cooking and prevents the green ring around the yolk.
-
5
Gently crack the eggshells all over and peel them under the water or under a cold running tap. Pat the peeled eggs dry with a paper towel.
-
6
On a clean cutting board, chop the eggs into 1/2-inch pieces. You want them chunky enough to have texture, not a paste.
-
7
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, lemon juice, smoked paprika, salt, and pepper until smooth.
-
8
Fold in the finely diced celery, minced red onion, chives, and dill into the dressing base.
-
9
Add the chopped eggs to the bowl. Using a rubber spatula, gently fold the eggs into the dressing until evenly coated, being careful not to over-mix and smash the yolks.
-
10
Taste the salad and adjust seasoning with extra salt or pepper if needed. For the best flavor, let the mixture chill in the fridge for 30 minutes.
-
11
Heat a skillet over medium heat. Lightly butter one side of each bread slice and toast in the pan until golden brown and slightly crisp.
-
12
To assemble, place a leaf or two of Bibb lettuce on the untoasted side of four bread slices (the lettuce acts as a moisture barrier).
-
13
Scoop a generous portion of the egg salad onto the lettuce, spread to the edges, and top with the remaining bread slices.
-
14
Slice diagonally and serve immediately while the bread is still warm and the salad is cool.
💡 Chef's Tips
For the easiest peeling, use eggs that are a week old rather than farm-fresh, as the membrane loosens over time. Always rinse your minced red onions in a fine-mesh sieve under cold water; this removes the sulfurous 'burn' and keeps the flavor clean. If you prefer a creamier texture, mash two of the hard-boiled yolks into the mayonnaise before adding the rest of the chopped eggs. Do not skip the lettuce; it provides a necessary crunch and prevents the bread from becoming soggy if the sandwich sits for a few minutes. Avoid over-chopping the eggs; a rustic, chunky texture is the hallmark of a high-quality diner sandwich.
🍽️ Serving Suggestions
Serve alongside a pile of kettle-cooked sea salt potato chips for maximum crunch. A crisp dill pickle spear is the traditional and essential acidic accompaniment. Pair with a cold glass of sweetened iced tea or a classic lemonade. For a lighter option, serve the egg salad inside a hollowed-out heirloom tomato or on a bed of arugula. A side of creamy coleslaw balances the richness of the egg salad perfectly.