Egg Salad Sandwich

1. 1
   boil · ~12 min

   Hard-boil the eggs.

   1.Place eggs in a single layer in a medium saucepan and cover with cold water by 1 inch.

   2.Bring water to a rolling boil over high heat.

   3.Turn off the heat, cover the pan, and let eggs sit for 10-12 minutes.

   4.Drain and transfer eggs to a bowl of ice water to cool completely (5 minutes).

   TIPThe ice bath shocks the eggs, making them easier to peel.
2. 2
   prep · ~3 min

   Peel and mash the eggs.

   1.Gently tap each egg on the counter and peel off the shell.

   2.Place peeled eggs in a medium mixing bowl.

   3.Mash with a fork until broken into small, even pieces — not too fine.
3. 3
   mix · ~2 min

   Make the egg salad filling.

   1.Add diced celery, mayonnaise, yellow mustard, and lemon juice to the bowl.

   2.Season with salt and black pepper.

   3.Fold everything together with a spatula until evenly combined and creamy.

   TIPFold, don't stir vigorously — you want texture, not a paste.
4. 4
   assemble · ~2 min

   Assemble the sandwiches.

   1.Lay 4 bread slices on a clean surface and top each with a lettuce leaf.

   2.Divide the egg salad evenly among the 4 slices, spreading to the edges.

   3.Sprinkle a tiny pinch of paprika over each for a hint of color.

   4.Close with the remaining 4 bread slices and press gently.
5. 5
   serve · ~1 min

   Slice and serve.

   1.Cut each sandwich diagonally in half for easier handling.

   2.Serve immediately with chips, a pickle spear, or a simple side salad.

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