2. Bring to a gentle boil. Now
turn off the heat, cover, and let sit for exactly seven minutes.
Have a big bowl of ice water ready and when the eggs are done
cooking place them in the ice bath for three minutes or so -
long enough to stop the cooking.
3. Crack and peel each egg,
place in a medium mixing bowl. Add the mayonnaise, a couple generous
pinches of salt and pepper, now mash with a fork. Don't over
do it, you want the egg mixture to have some texture. If you
need to add a bit more mayo to moisten up the mixture a bit,
go for it a bit at a time.
4. Stir in the celery and chives.
Taste, and adjust the seasoning - adding more salt and pepper
if needed. To assemble each egg salad sandwich: place a bit of
lettuce on a piece of toast, top with the egg salad mixture,
and finish by creating a sandwich with a second piece of toast.