Egg Salad Sandwich with Carrot Sticks

Instructions

1. 1

   Hard-Boil the Eggs

   • Place the eggs in a single layer in a medium saucepan. Cover with cold water by at least 1 inch.
   • Bring the water to a rolling boil over high heat. Once it's boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
   • While the eggs are standing, prepare a large bowl of ice water (an ice bath).
   • Using a slotted spoon, carefully transfer the cooked eggs from the hot water to the ice bath. Let them cool completely for at least 10 minutes. This stops the cooking process and makes them much easier to peel.
2. 2

   Prepare the Egg Salad Filling

   • Once cooled, peel the eggs and gently pat them dry with a paper towel.
   • In a medium bowl, chop the eggs to your desired consistency. You can use a knife for a chunkier texture or a fork to mash them for a smoother salad.
   • Add the mayonnaise, finely chopped celery, finely chopped red onion, Dijon mustard, fresh dill, and lemon juice to the bowl with the eggs.
   • Gently fold all the ingredients together until just combined. Be careful not to overmix.
   • Season with salt and freshly ground black pepper. Taste and adjust seasoning if necessary.
3. 3

   Assemble and Serve

   • For best flavor, cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes. This step is optional but recommended.
   • Lay out the 8 slices of bread on a clean work surface.
   • Divide the egg salad mixture evenly among 4 of the bread slices, spreading it to the edges.
   • If using, lightly sprinkle paprika over the egg salad for color.
   • Place the remaining 4 slices of bread on top to complete the sandwiches. You can add a leaf of lettuce if desired.
   • Slice the sandwiches in half, either diagonally or straight across, and serve immediately.