A light olive oil and Dijon mustard mayonnaise mixture gives these classic egg salad sandwiches from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg their fresh, understated flavor.
Place eggs in a medium saucepan; fill with enough cold water to cover. Bring to a boil over high heat. Immediately remove from heat; cover and let stand for 10 minutes. Drain and cool under cold running water. Peel eggs and coarsely chop.
In a large bowl, mix together eggs, celery, mayonnaise, and salt; season with pepper. If salad seems dry, add more mayonnaise to reach desired consistency.
Divide egg salad evenly between 4 slices of bread; sandwich with remaining slices of bread. Serve with onion, tomato, and pickles.