Egg Salad Sandwiches for the Uninspired Gourmet

Directions

1. Boil the Eggs: Place your eggs in a saucepan and cover with cold water, because starting cold is the new hot. Bring it to a rolling boil, then simmer for exactly 10 minutes—yes, it’s precise. Plunge the eggs into an ice bath to chill out, peel them, and chop like you’ve got something to prove.
2. Craft the Salad: In a bowl (please don’t use a plastic container), mix the chopped eggs with mayonnaise, Dijon mustard, chives, and dill if you’re feeling extra fancy. Season with sea salt and cracked pepper, because you’re too refined for table salt and pre-ground pepper. Stir until it looks vaguely like something a chef might prepare.
3. Construct the Sandwich: Spread the egg salad generously over 2 slices of sourdough bread. Add a layer of baby spinach and avocado slices if you’re aiming to impress or if you’ve got some avocado that’s dangerously close to overripeness. Top with the remaining slices of bread.
4. Presentation Is Everything: Cut the sandwiches diagonally because that’s how you know it’s gourmet. Serve immediately to anyone who appreciates the fine art of egg salad or anyone who’s too polite to say otherwise.