I have no idea why I'm thinking about an egg salad sandwich in the winter. That is usually a summertime thing for me. Maybe I'm just wishing it was summer. Do I ever. Or maybe it's because I have a dozen eggs that I need to use.
You realize that 90% of the challenge here is properly boiling the egg. You want to boil it so the center sets yet stays moist. Please, let's try to avoid the green/grey ring that surrounds the yolk in many hard boiled eggs. The key is to avoid over cooking, and to dunk the eggs in a bowl of icy water to stop the cooking after they are removed from the hot water. Always buy good quality eggs, or get them from your neighbor - but keep in mind, the fresher they are, the harder they are to peel after boiling.
Egg Salad Sandwich
6 large eggs
1-2 tablespoons good mayonnaise
Salt and Pepper
1 tiny squeeze of lemon juice
2 stalks of celery, chopped
1/2 bunch chives. chopped
2 small handfuls of lettuce
8 slices of whole grain bread, toasted
Place the eggs in a pot and cover with cold water by 1-inch or so. Bring to a gentle boil. Now turn of the heat, cover, and let sit for exactly 8 minutes. Have a big bowl of ice water ready when the eggs are done cooking place them in the ice water for 3 minutes, long enough to stop the cooking. Crack and peel each egg, place in a medium size mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't over do it, you want the egg mixture to have some texture. If you need to add a bit more mayo, go for it a little at a time.
Stir in the celery and chives. Taste, adjust the seasoning - add more salt and pepper if needed.
Toast your bread and make your sandwiches. I like to put a little more mayo on the toast before adding the lettuce and egg salad.