Egg Salad Recipe

Prepare eggs

Place 6 large eggs in a single layer in a medium saucepan and add cold water to cover by about 1 inch (2.5 cm). Bring water to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes for fully hard-cooked yolks.

Cool and peel

After 10 minutes, transfer eggs to an ice bath or run under cold water for several minutes to stop cooking. Once cool, gently tap each egg and peel. Rinse to remove any shells and pat dry with a paper towel.

Chop eggs

Coarsely chop the peeled eggs into roughly 1/4–1/2 inch pieces. Place chopped eggs in a medium mixing bowl.

Mix dressing

To the bowl with chopped eggs add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 2 tablespoons finely minced red onion, 2 tablespoons finely diced celery, 1 tablespoon thinly sliced chives, and 1 teaspoon chopped parsley. Add 3 pinches of salt and 6 grinds of black pepper. If using, add a pinch of celery seed. Fold gently with a rubber spatula until ingredients are evenly combined but eggs remain a bit chunky. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Rest (optional)

Cover and refrigerate the egg salad for 15–30 minutes to let flavors meld, if time allows. Bring back to cool temperature before assembly.

If toasting buns: split the 2 Fairy Pink buns and lightly butter the cut sides with 1 teaspoon softened butter. Toast in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side—watch carefully to avoid burning.

Line bottom half of each bun with 1 lettuce leaf (or a small handful of baby greens) to create a moisture barrier.

Spoon the egg salad evenly onto the bottom halves of the buns, dividing mixture between the 2 buns (about 3 eggs’ worth per sandwich). Pile to desired height but don’t overfill.

Top with a few microgreens or extra chives for color and a final grind of black pepper. Close each bun, slice if desired, and serve immediately.