Ingredients:

  • 8 large Eggs
  • 1 tsp Salt
  • 1 tbsp Vinegar
  • 0.5 cup (115g) full-fat mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 0.5 cup (50g) celery, finely diced
  • 2 tbsp (10g) fresh chives, finely chopped
  • 1 tbsp (5g) fresh dill, minced
  • 0.5 tsp (2.5g) smoked paprika
  • 0.25 tsp black pepper
  • 8 slices white bread or brioche
  • 4 leaves butter lettuce
  • 1 tbsp softened butter

Instructions:

  1. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then immediately turn off the heat, cover, and let sit for 12 minutes.
  2. Transfer eggs to an ice bath for 5–10 minutes to stop the cooking process.
  3. Gently crack and peel the eggs under cool running water, then pat dry with paper towels.
  4. In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, smoked paprika, salt, and pepper until smooth.
  5. Roughly chop the eggs into 1/2-inch pieces and add to the dressing.
  6. Gently fold in the diced celery, chives, and dill until ingredients are just coated.
  7. Lightly butter the bread slices and toast until golden brown on one side.
  8. Place a leaf of lettuce on the untoasted side of the bread, add a generous scoop of egg salad, and top with a second slice of bread.