Hands down, the best egg salad sandwich I’ve ever tasted!

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INGREDIENTS

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard (optional but recommended)
  • 1 tbsp finely chopped green onion or chives
  • 1 tbsp finely chopped celery (for crunch)
  • Salt, to taste
  • Black pepper, to taste
  • 4 slices bread (or sandwich buns)
  • Lettuce leaves (optional)
  • A pinch of paprika (optional topping)

INSTRUCTIONS

  1. Boil eggs for 10–12 minutes until fully cooked, then cool in ice water.
  2. Peel and chop eggs into small chunks (or mash lightly for creamy texture).
  3. In a bowl, mix eggs with mayonnaise and Dijon mustard.
  4. Add green onions, celery, salt, and black pepper. Mix gently.
  5. Toast bread lightly if you prefer a crunchy sandwich.
  6. Layer lettuce on bread, then spread the egg salad generously.
  7. Close the sandwich, slice, and serve fresh.
  8. Sprinkle paprika on top for extra flavor and color (optional).

TIPS

  • Don’t overcook eggs or they’ll turn rubbery and dry.
  • Chill egg salad for 15–20 minutes before serving for better flavor.
  • Add a few drops of lemon juice for a fresh, tangy kick.
  • For extra richness, mix in a little cream cheese or yogurt.
  • Best eaten fresh, but can be stored in fridge for up to 2 days.

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