Egg Salad Sandwiches With Fresh Dill

This egg salad uses twice the amount of yellow yolk as you would normally make. This is how it is done at E.A.T. (Restaurant), Manhattan. The surplus egg whites and be chopped, or pressed through a sieve for a garnish for soup, salad, rice, or whatever.

• Ready In: 30 mins
• Serves: 2
• Yields: 2 Sandwiches

Ingredients

• 8  large eggs
• 1⁄3 cup mayonnaise
•  kosher salt & freshly ground black pepper
• 1  tablespoon fresh dill, chopped
• 4  slices  bread

Directions

1. Place the eggs in a saucepan and cover with cold water; bring to a boil, reduce heat to medium low, and simmer 10 minutes.
2. Place pan under cold running water until the eggs are cooled.
3. Peel eggs and remove the yolks from 4 eggs (reserve the whites for another use); chop yolks and remaining 4 whole eggs.
4. In a medium bowl, mix chopped eggs with mayonnaise and season with salt and pepper; mix in the dill.
5. Make into sandwiches.