Boil a large pot of water and carefully lower the eggs into the water, making sure the shells don’t crack. Lower the heat and simmer the water for 10 minutes. Drain the water, leaving the eggs in the pot, and refill the pot with cool tap water. Set aside until the eggs are cool enough to handle. To peel the eggs, tap both ends of the egg on a board, then roll the egg between your hand and the board to crackle the shell. Peel under tap water and allow the eggs to cool to room temperature.
Place the eggs in the bowl of a food processor fitted with the steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, relish, mustard, dill, 1½ teaspoons salt, and ¾ teaspoon pepper. Combine lightly with a fork and taste for seasonings.
Place the toasted bread on a board, spread the egg salad on thickly, and garnish with a sprig of dill or chopped chives. Sprinkle with salt and pepper. Serve at room temperature either whole or cut in half.
Copyright 2020, Ina Garten, All Rights Reserved
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