A simple, creamy egg salad sandwich made with mayo, Dijon, lemon, and fresh chives—perfect for lunch, picnics, or a quick snack.
Ingredients (Makes 3–4 sandwiches)
For the Egg Salad
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp chopped chives (plus extra for garnish)
- Salt and black pepper, to taste
For Serving
- 6–8 slices bread (toast if you like)
- Lettuce or sliced tomatoes (optional)
Instructions
- Chop the eggs
Chop the hard-boiled eggs into small pieces (chunky or fine—your choice). - Mix the dressing
In a bowl, stir together mayonnaise, Dijon mustard, lemon juice, chives, salt, and pepper. - Combine
Add the chopped eggs and gently mix until everything is coated. Taste and adjust seasoning. - Assemble sandwiches
Spoon egg salad onto bread, add extra chives, and serve.
Tips
- For extra creaminess, mash 1–2 eggs before mixing.
- Chill the egg salad for 20–30 minutes for best flavor.
- Store in the fridge in an airtight container for up to 3 days.