Classic Egg Salad Sandwich

Method

1. 1

   Bring a saucepan of water to a boil, lower in the eggs, and simmer 10 minutes for a firm yolk.

2. 2

   Drain and cool the eggs in cold water, then peel and chop them.

3. 3

   Finely dice the celery and spring onion.

4. 4

   Stir the mayonnaise, Greek yogurt and mustard together in a bowl.

5. 5

   Fold in the chopped eggs, celery and spring onion, and season with salt and pepper.

   💡 Fold, don't stir hard — you want visible flecks of egg white and yolk, not a paste.

6. 6

   Spread the mixture thickly onto half the bread slices and top with the rest.

7. 7

   Cut in half and serve, or chill up to 2 days.