This classic egg salad sandwich is creamy, flavorful, and incredibly satisfying! Made with hard-boiled eggs, a rich mayo dressing, and fresh herbs, it’s the perfect quick and easy meal for breakfast, lunch, or a light dinner.
Here’s how to make the best egg salad sandwich in just 15 minutes! 
Ingredients (Serves 4)
For the Egg Salad:
6 large eggs (hard-boiled & chopped) 
¼ cup mayonnaise (or Greek yogurt for a lighter option) 1 teaspoon Dijon mustard (adds a nice tang) 1 teaspoon lemon juice 
1 tablespoon chopped chives or green onions 
½ teaspoon salt & black pepper ½ teaspoon paprika (optional, for extra flavor) 1 celery stalk (finely chopped, for crunch – optional)
For the Sandwich:
8 slices of bread (white, whole wheat, or sourdough) 
Lettuce leaves (optional, for freshness) 
Sliced tomatoes (optional, for extra flavor) 
Optional Add-ins: A pinch of garlic powder, crumbled bacon, or avocado slices!
Step-by-Step Instructions
Hard-Boil the Eggs
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.
