Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp yellow mustard (optional)
- 1 tbsp fresh chives or green onions, finely chopped
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 8 slices of bread (white, wheat, or your choice)
- Lettuce leaves (optional)
Instructions
- Place the eggs in a pot, cover them with cold water, and bring to a boil.
- Once boiling, cover with a lid, remove from heat, and let sit for 10–12 minutes.
- Drain and run eggs under cold water. Peel the shells and chop the eggs into small pieces.
- In a mixing bowl, combine chopped eggs, mayonnaise, mustard (if using), chives, salt, and pepper. Mix until well blended.
- Lay out bread slices and spread the egg salad evenly over half of them.
- Add lettuce if desired, then top with the remaining bread slices.
- Slice in half and serve immediately, or wrap and refrigerate for later.
Tip: For extra flavor, sprinkle a pinch of paprika or add diced pickles to the egg salad.
If you want, I can also make you a “creamy & chunky” version of the egg salad so it feels more gourmet. Would you like me to do that?