Creamy Egg Salad with Celery and Chives

What you need

• 6 large eggs, straight from the fridge
• 5 tbsp mayonnaise
• 2 tsp Dijon mustard
• 1 tsp lemon juice
• 1 stalk celery, finely diced
• 1 tbsp chives, finely snipped, plus extra for serving
• salt, to taste
• black pepper, freshly ground, to taste
• 1 pinch paprika, for dusting
• 8 slices sandwich bread, for serving

Method

Restated from the original video

1. 1

   Put the eggs in a saucepan and cover them with cold water by 2.5 cm (1 in). Bring to a boil over high heat.

2. 2

   As soon as the water boils, cover the pan and take it off the heat. Let the eggs stand for 10 min.

3. 3

   Fill a bowl with ice and cold water. Move the eggs into it and cool for 5 min.

4. 4

   Crack and peel the eggs, then chop them into 1 cm (1/2 in) pieces and drop them into a large bowl.

5. 5

   Add the mayonnaise, mustard, lemon juice, celery and chives.

6. 6

   Fold gently with a spoon so the yolks break up only a little and the salad stays chunky.

7. 7

   Season with salt and black pepper, then taste and adjust.

8. 8

   Cover and refrigerate for 15 min so the flavors settle. It keeps for up to 3 days in the fridge.

9. 9

   Pile the salad onto 4 slices of bread, dust with paprika, scatter over extra chives and top with the remaining bread.

Imported from savorynothings.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.