Begin by placing your eggs in a steamer basket over boiling water and steam them for 10 minutes. Once steamed, immediately transfer the eggs to an ice bath to cool for about 5 minutes, which will make peeling them easier.

While the eggs are cooling, wash and dice two stalks of celery into small, bite-sized pieces. Clean and slice a bunch of scallions, including both the white and green parts.

In a mixing bowl, combine half a cup of mayonnaise with a tablespoon of pickle juice. Use a whisk to blend them together until smooth and creamy.

Once the eggs are cool, carefully peel and coarsely chop them into bite-sized pieces. Add the chopped eggs to your mixing bowl along with the diced celery and sliced scallions. Gently fold everything together using a spatula.

Taste your egg salad mixture and season with salt and pepper to preference. Start with a pinch of each, then stir thoroughly and taste again, adjusting as needed.

Take your choice of bread and generously spread the egg salad mixture onto one slice. Place another slice of bread on top, gently press down, and then cut the sandwich in half.