Step 1

Place a steamer basket into a large pot. Fill pot with 1 inch of water. Cover and bring to a simmer over high heat. Remove the lid. Carefully place the eggs into the steamer basket. Cover the pot. Steam for 10 minutes. Meanwhile, fill a bowl with ice and cover with water. After the ten minutes. remove the lid, and carefully transfer the eggs to the ice bath.

Step 2

Meanwhile: make the dressing. Place the mayonnaise, diced celery, sliced scallions, and 2 tablespoons of pickle juice in a large bowl. Stir to combine.

Step 3

Peel the eggs; then roughly chop them. Add them to the bowl of dressing. Season with a big pinch of sea salt and pepper to taste. Use a large spoon to toss the chopped eggs with the dressing. If you like a more finely chopped egg salad, use the back of a fork to crush the eggs to the desired consistency and texture.

Step 4

Taste. Add more salt and pepper to taste. Add another tablespoon of pickle juice if you like a sharper dressing. Add a spoonful more mayonnaise if you like it richer. You can store the egg salad in the fridge for 3 to 5 days.

Step 5

To make the sandwiches: lay the slices of bread on a board. (If the bread isn’t fresh, consider lightly toasting it.) Spoon half the egg salad onto one slice of bread. Spoon the remaining half onto another. (Note: These are large sandwiches. Use less egg salad for a smaller sandwich.) Top the egg salad with sprouts or lettuce. Top with another slice of bread. Cut each sandwich in half and serve immediately.