Ingredients:
6 large eggs, hard-boiled and chopped
¼ cup mayonnaise (adjust to preference)
1 teaspoon yellow mustard (or Dijon mustard for extra tang)
1 tablespoon chopped fresh chives or green onions
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika (optional, for extra flavor)
1 teaspoon lemon juice (optional, adds freshness)
2 tablespoons finely chopped celery (optional, for crunch)
4 slices of bread (white, whole wheat, or your choice)
Lettuce leaves (optional, for extra texture)
Instructions:
- Hard-Boil the Eggs
Place eggs in a pot and cover with water.
Bring to a boil, then turn off the heat and let them sit for 10-12 minutes.
Transfer eggs to an ice bath, let cool, then peel and chop them into small pieces. - Prepare the Egg Salad Mixture
In a mixing bowl, combine chopped eggs, mayonnaise, mustard, chives, salt, pepper, paprika, lemon juice, and celery.
Mix until everything is evenly coated and creamy. - Assemble the Sandwich
Place a lettuce leaf on a slice of bread (optional).
Spoon the egg salad mixture onto the bread and spread evenly.
Top with another slice of bread.
Slice in half and serve immediately.
Tips & Variations:
✔ Make it healthier – Use Greek yogurt instead of mayo.
✔ Add more flavor – Try a dash of hot sauce or a pinch of garlic powder.
✔ Make it extra creamy – Add a little sour cream or cream cheese.
✔ For a keto version – Skip the bread and serve on lettuce wraps.