simple egg salad with lots of dill

MAKES 2½ CUPS (555 G), OR ENOUGH FOR AT LEAST 4 TO 6 SANDWICHES Egg salad is my best friend Glennis’s favorite salad. She loves this version, and had no idea it was so easy to make at home. Stop buying it and start making it and keeping it in your fridge! She suggests eating it as a sandwich, as a lettuce wrap, and, because she’s brilliant, as a dip for chips. You could stir in some finely chopped cornichon or capers if you have them on hand, but I like to keep it simple.

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Step 1

PREP: Finely chop 1 stalk celery.

Step 2

MAKE THE DRESSING: In a large bowl, whisk together 1 tablespoon mustard, ⅓ cup (75 ml) mayonnaise, and the celery. Season with salt, pepper, and a pinch of cayenne. Whisk in ¼ cup (13 g) chopped dill.

Step 3

COOK: Bring a medium pot of water to a boil. Prepare an ice bath. Gently lower 8 eggs into the water. Lower the heat a bit if the eggs are bouncing around like crazy. Cook them for 13 minutes, then transfer immediately to the ice bath. Let them cool completely.

Step 4

Peel the eggs and make space for chopping them. Quarter the eggs, discarding the whites of two of the eggs, then roughly chop. Add them to the bowl with the dressing as you go. Combine and mash with a whisk.

Step 5

ASSEMBLE AND SERVE: Serve on toast with lettuce and a wedge of lemon on the side and a few sprigs of dill on top. Or just dip some pickle-flavored chips in there and forget your life.