Egg Salad Sandwich

Method

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1. Bring a pan of water to a rolling boil. Lower the eggs in on a spoon — carefully, and all at once so they cook evenly.

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2. Boil 11 minutes exactly, adjusting to 10 if your eggs are small.

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3. Transfer immediately to a bowl of iced water and leave 5 minutes. The shock is what makes them peel.

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4. Peel under a trickle of cold water, starting at the fat end where the air pocket is.

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5. Chop four of the eggs into 1 cm pieces and set aside. Mash the other four with a fork until fairly smooth.

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6. Stir the mayonnaise, soured cream, mustard, lemon juice, salt, pepper and paprika into the mashed eggs, then fold in the chopped eggs, chives and celery.

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7. Taste and adjust — egg salad needs more salt than you expect.

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8. Lay a lettuce leaf on four bread slices, divide the egg salad between them, and top with the remaining bread.

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Chef’s Tips

• Into boiling water, not cold. This is the peeling trick and it works on all but the very freshest eggs.
• Eleven minutes and no more. Twelve gives you the grey ring and a chalky yolk.
• Half chopped, half mashed. All chopped falls out of the sandwich; all mashed is baby food.

Pairing Suggestions

• Watercress
• Salt and vinegar crisps
• A cup of strong tea

Storage & Reheating

The egg salad keeps 3 days refrigerated. Assemble the sandwich to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.