Ingredients:

  • 8 Large Eggs
  • 2 cups ice
  • 1/2 cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tsp Lemon Juice
  • 1/2 cup Celery, finely diced
  • 2 tbsp Fresh Chives, minced
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Fresh Cracked Black Pepper
  • 8 Slices of Bread
  • 2 tbsp Salted Butter, softened

Instructions:

  1. Place 8 Large Eggs in a steamer basket over boiling water for 10 minutes.
  2. Immediately plunge the eggs into 2 cups ice and cold water. Keep them submerged for 5 minutes to stop the cooking process instantly.
  3. Crack the shells gently and peel under the water until the surface is smooth and shiny.
  4. In a medium bowl, combine 1/2 cup Mayonnaise, 1 tbsp Dijon Mustard, 1 tsp Lemon Juice, and the spices.
  5. Dice the whites into 1/4 inch pieces and crumble the yolks.
  6. Add the eggs, 1/2 cup Celery, and 2 tbsp Fresh Chives to the dressing.
  7. Give it a final stir until the mixture looks glossy and cohesive.
  8. Spread 2 tbsp Salted Butter on 8 Slices of Bread and toast until the edges are deep golden brown.
  9. Heap a generous portion of the salad onto four slices and top with the remaining bread.
  10. Cut through the center and serve while the bread is still warm and the filling is cool.