Eli Zabar’s Egg Salad Sandwich

By CheeseDiva

Ingredients

• 8 large eggs
• 1/3 cup mayonnaise
• Salt
• pepper
• 1 tablespoon chopped fresh dill
• 4 slices bread

Details

Servings 2
Adapted from cooking.nytimes.com

Preparation

Step 1

Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.

Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.

In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.