Before assembling your egg salad, cook eight eggs until jammy—you want the yolk mostly translucent, but not super runny. If you’re boiling your eggs, about 6 minutes should do the trick.

Boil the Eggs Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then turn off the heat and cover the pan. Let the eggs sit in hot water for about 10 minutes, then ...

Chef Sang Yoon's recipe for the egg salad sandwich he serves at Helms Bakery is inspired by both Japanese convenience stores ...