Classic American Deli Style Egg Salad

Steps

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1. 1
   Fill a large pot with 6-7 quarts of water and bring it to a boil.
   ▶ ≈0:13
2. 2
   Carefully lower the eggs into the boiling water using a spider strainer or mesh spoon to prevent cracking.
   ▶ ≈0:26
3. 3
   Set a 13-minute timer for large eggs; adjust by subtracting one minute for medium eggs or adding one minute for jumbo eggs.
   ▶ ≈0:39
4. 4
   After 13 minutes, remove from heat and add as much ice as will fit into the pot to stop the cooking process.
   ▶ ≈0:52
5. 5
   Pour out some of the hot water, add more ice, and run cold water over the eggs for 2-3 minutes until all residual warm water is circulated out.
   ▶ ≈1:05
6. 6
   Peel the cooled eggs under warm water, cracking them in several places to ease peeling, then pat dry with paper towels to remove excess moisture.
   ▶ ≈1:17
7. 7
   Set aside 8 eggs, reserving their yolks for later use, and set the remaining 16 eggs aside.
   ▶ ≈1:42
8. 8
   Press the remaining 16 whole eggs through a wire rack to create an even medium dice.
   ▶ ≈1:55
9. 9
   In a separate bowl, combine mayonnaise, Dijon mustard, minced chives, dill, vinegar, sugar, salt, black pepper, paprika, and chopped celery.
   ▶ ≈2:33
10. 10
    Smash 6 of the reserved egg yolks into the mayonnaise mixture and stir until well combined.
    ▶ ≈2:59
11. 11
    Gently fold the mayo mixture into the diced eggs until evenly coated.
    ▶ ≈3:12
12. 12
    Crumble the last 2 reserved egg yolks into the mixture to absorb excess moisture and add texture.
    ▶ ≈3:24
13. 13
    Spread Durkee's famous sauce on two slices of sourdough bread, add washed green leaf lettuce to one slice, and top with 3-4 large spoonfuls of egg salad.
    ▶ ≈3:49