Ingredients

• 6 large eggs
• ¼ cup – 60ml mayonnaise (use Kewpie for creamier flavour)
• 2 tsp Dijon mustard
• 1 tbsp fresh lemon juice (½ lemon)
• ⅓ cup – 40g finely diced celery (1 stalk)
• 2 spring (green) onion, finely sliced
• 1 tbsp fresh parsley, chopped
¼ tsp salt
• ⅛ tsp black pepper
• Pinch paprika
• Pinch cayenne (optional, subtle heat)
• 8 slices soft white or wholegrain sandwich bread (Japanese milk bread works beautifully)
• Butter lettuce or chose your preference

Steps

• Step 1

  In a large pot, add water and bring to the boil. Ideally you want about one inch (2cm) of water above your eggs.

• Step 2

  Using a spoon, carefully lower the eggs, cold from the fridge into the pot and continue to boil for 30 seconds. Cover using a lid then turn down the heat to a very gentle simmer and continue cooking for 9-11 minutes. If you have jumbo size eggs leave an extra minute or two.

• Step 3

  Transfer eggs to ice water for 5 minutes. Crack and peel under running water, starting at the wide end where the air pocket is.

• Step 4

  On a board, coarsely chop eggs into chunky ½-inch – 1cm pieces. If you prefer finer, then that’s great too, it’s a matter of taste.

• Step 5

  In a large bowl, whisk together mayonnaise, Dijon, and lemon juice until smooth. Add salt, pepper, paprika, cayenne, and sugar if using. Taste, it should feel slightly over-seasoned before adding eggs.

• Step 6

  Fold in chopped eggs, celery, spring onion, and herbs until just combined. Taste and adjust with more lemon or mustard for brightness.

• Step 7

  Optional: Cover and refrigerate 20-30 minutes to let flavours marry.

• Step 8

  Lay out 4 slices of bread. Add lettuce leaves to stop sogginess over 2 slices. Spoon a generous ½ cup of egg salad per sandwich, spread evenly. Place remaining bread slices on top.

• Step 9

  Slice across or diagonally and serve immediately.

Little Tips

Use crustless milk bread for pillowy-soft elegance.

Mix in finely chopped cornichons or capers for a briny lift.