Ingredients
- 6 large eggs
- 3 tbsp mayonnaise (or Greek yogurt for a lighter option)
- 1 tsp yellow mustard (optional, for a tangy kick)
- 1 tbsp finely chopped red onion or green onion
- 1 tbsp finely chopped celery (adds crunch)
- Salt and pepper to taste
- Bread of choice (white, wheat, rye, croissant, or toast)
- Optional: lettuce, tomato slices, paprika
Instructions
- Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, turn off heat and cover. Let sit for 10-12 minutes.
- Drain and transfer eggs to an ice water bath to cool. Peel once chilled.
- Chop the eggs and place them in a mixing bowl.
- Add mayo, mustard (if using), onion, celery, salt, and pepper. Stir gently to combine.
- Taste and adjust seasoning as needed.
- Serve between slices of your favorite bread. Add lettuce or tomato for extra flavor and texture.
- Optional: sprinkle a dash of paprika on top for color and a subtle smoky flavor.
📝 Pro Tip: Make it ahead—the flavor deepens after chilling for an hour in the fridge.
Would you like a twist on the classic (like avocado, bacon, or curry powder)?