Ingredients:

  • 8 large pasture-raised eggs
  • 1/2 cup (60g) finely chopped celery
  • 3 tbsp (10g) fresh chives or green onions, minced
  • 1 tbsp (4g) fresh dill, chopped fine
  • 1/2 cup (115g) high-quality mayonnaise
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) fresh lemon juice
  • 1/4 tsp (1.5g) smoked paprika
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 8 slices brioche or thick-cut sourdough bread
  • 2 tbsp (28g) unsalted butter, softened

Instructions:

  1. Boil the water. Fill a large saucepan with enough water to cover the eggs by at least an inch. Bring it to a rolling sizzle.
  2. Lower the eggs. Use a slotted spoon to gently place 8 large pasture raised eggs into the water.
  3. Timer starts now. Cook for exactly 12 minutes until the whites are fully set but yolks remain creamy.
  4. Prepare the shock. While the eggs boil, fill a medium bowl with 50% ice and 50% cold water.
  5. Transfer and chill. Move eggs to the ice bath for 5 minutes until the shells feel cold to the touch.
  6. Peel and prep. Crack the shells and peel under running water. Pat them dry with a paper towel.
  7. Whisk the base. In a separate bowl, combine 1/2 cup (115g) mayonnaise, 1 tsp (5g) Dijon mustard, and 1/2 tsp (3g) lemon juice.
  8. Chop the aromatics. Finely dice 1/2 cup (60g) celery and mince the chives and dill.
  9. Fold it together. Roughly chop the eggs and fold them into the dressing along with the herbs and celery.
  10. Season and build. Add 1/4 tsp (1.5g) smoked paprika, salt, and pepper. Butter 8 slices of brioche and pile the mixture high.