1-First Step: Boil and Cool the Eggs Place 12 large eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then cover and remove from heat. Let sit 12 minutes for firm yolks. Transfer to an ice bath for 5 minutes to stop cooking and ease peeling. Pat dry. This method yields perfect hard-boiled eggs every time, key to the easy egg salad sandwich.

2-Second Step: Chop the Eggs and Veggies Peel the eggs under cool running water. Chop into 1/2-inch pieces using a sharp knife or egg slicer for even texture. Finely dice 1/4 cup celery and 1/4 cup green onions. Mince 1 tablespoon fresh dill. Keep pieces small so they blend well in the creamy egg salad. Takes about 10 minutes total.

3-Third Step: Mix the Egg Salad Base In a large bowl, mash the chopped eggs lightly with a fork, leaving some chunks for texture. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, salt, pepper, celery, green onions, and dill. Stir gently until combined. Taste and adjust seasoning. Cover and chill for 30 minutes to let flavors meld. This resting time makes the traditional egg salad recipe pop.

4-Fourth Step: Assemble the Sandwiches Spread 1/2 cup egg salad on each of 6 bread slices. Top with lettuce if using. Cap with remaining slices. Press gently. Cut in half diagonally or into triangles for easy eating at gatherings. Yields 6 full sandwiches or 12 halves.

5-Fifth Step: Finishing Touches and Serving Wipe edges clean for neat presentation. Wrap individually in plastic or pack in a container for picnics. Serve chilled or at room temp. Pairs great with chips or fruit salad. Total time: 45 minutes, including chill. Store extras as noted later.