ELI ZABAR’S EGG SALAD SANDWICH (2 sandwiches)
8 large eggs
1/3 cup mayonnaise
1 tablespoon chopped fresh dill
4 slices bread
1. Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.
2. Peel the eggs. Remove the yolks from four of them (save the whites for another use). Chop the four yolks and the remaining 4 eggs.
3. In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise and salt and pepper to taste. Add the dill, mix the salad once more, and form into sandwiches.
from Elaine Louie, the New York Times