Place eggs in a saucepan and cover with water.
Bring to a boil, then turn off the heat and cover for 10 minutes.
Transfer to cold water, peel, and chop finely.
For easy peeling, add a teaspoon of baking soda to the boiling water!
Mix the Egg Salad
In a bowl, combine chopped eggs, mayo, mustard, lemon juice, chives, salt, pepper, and paprika.
Mix until creamy and well combined.
For a smoother texture, mash the eggs slightly with a fork!
Assemble the Sandwich
Toast bread for extra crunch (optional).
Spread a generous layer of egg salad onto a slice of bread.
Top with lettuce, tomato, or extra chives, then cover with another slice.
For a low-carb option, serve the egg salad in lettuce wraps!
Serve & Enjoy!
Cut sandwiches in halves or quarters.
Serve with chips, salad, or a bowl of soup.
Perfect for picnics, meal prep, or a quick meal on the go!
Variations & Customization
Spicy Kick – Add hot sauce or cayenne pepper for a bold twist.
Avocado Egg Salad – Mix in mashed avocado for creaminess.
Bacon & Cheddar – Stir in crumbled bacon & shredded cheese.
Herb Lovers – Add fresh dill, parsley, or basil for a fresh taste.
Storage & Tips
Store in the fridge for up to 3 days in an airtight container.
Make ahead and refrigerate overnight for deeper flavor.
Avoid soggy sandwiches by toasting the bread or adding lettuce as a barrier.
Final Thoughts: The Ultimate Egg Salad Sandwich!
This egg salad sandwich is creamy, packed with flavor, and super easy to make! Whether you’re making it for lunch, meal prep, or a picnic, it’s a classic recipe that never disappoints.
Will you try this? Let me know your favorite sandwich toppings!
