Classic American deli style egg salad

Bring six to seven quarts of water to a spirited boil and lower the eggs in with a spider or fine mesh strainer.

Set a 13 minute timer; lose a minute for medium eggs, add a minute for jumbo.

Kill the heat, drop in as much ice as fits, move the pot to the sink, pour off hot water, top with more ice and run cold water over the eggs two to three minutes.

Crack each egg in four to five places and peel under running warm water; older eggs peel more easily.

Drop the peeled eggs onto paper towel and dry them from above so no water gets into the salad.

Set eight eggs aside, then press the rest of the whole cooked eggs through a wire rack set over a medium bowl to cut them into a clean medium dice.

Take six of the reserved eggs and pop the cooked yolks into a bowl, setting two aside.

Add the mayonnaise, Dijon, chives, dill, vinegar, sugar, salt, pepper, paprika and celery to the yolks.

Smash the cooked yolks into the mayo mixture with a spatula and stir to a creamy dressing.

Fold the dressing through the diced eggs carefully; over-stirring makes the salad mealy.

Crumble in the last two reserved yolks to tighten the salad and add chunky yolk texture.

Spread Durkee's famous sauce on two slices of bread, add washed green leaf lettuce and three to four large dollops of egg salad.