Instructions

• Add about 1 inch of water to a large pot and place a steamer insert inside. Cover and bring the water to a rolling boil over high heat.
• Once boiling, carefully place the 6 large eggs in the steamer basket, cover the pot, and steam the eggs for 13 minutes.
• While the eggs steam, fill a large bowl with cold water and ice to make an ice bath.
• When the 13 minutes are up, immediately transfer the eggs to the ice bath and let them cool completely for 15 minutes.
• After cooling, gently tap each egg to crack the shell and peel under cold running water, starting at the wider end. Pat the peeled eggs dry with a paper towel.
• Dice the peeled eggs into about 1/4-inch pieces. Shortcut: press the eggs through a wire cooling rack over a bowl to break them into small pieces.
• In a mixing bowl, whisk together the dressing: 1/4 cup mayonnaise, 1/3 cup finely diced celery, 1/4 cup finely chopped green onions (or 2 tablespoons chives), 1-1/2 tablespoons finely chopped fresh parsley, 2 teaspoons Dijon-style mustard, 1 teaspoon olive oil, the zest and juice of 1 large lemon, 1/4 teaspoon paprika, and 1/4 teaspoon garlic powder. Add 2 tablespoons finely chopped fresh dill and 1/8 teaspoon celery seed if using. Season with salt and pepper to taste.
• Gently fold the diced eggs into the dressing until the eggs are evenly coated. Taste and adjust seasoning if needed.
• To assemble sandwiches: lightly butter bread if desired, place lettuce on the bread, and spoon the egg salad onto the lettuce. Serve immediately.
• If not serving right away, transfer the egg salad to an airtight container and refrigerate until ready to serve. Stir before serving and taste to adjust seasoning if necessary.