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### Instructions
1. **Boil the Eggs:**
If not already done, place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat and let sit, covered, for 10–12 minutes. Then transfer eggs to an ice bath to cool before peeling.
2. **Make the Salad:**
Chop the eggs and place them in a bowl. Add mayo, mustard, celery, chives, salt, and pepper. Mix until creamy but still chunky—don’t over-mash unless you like it that way.
3. **Assemble the Sandwich:**
Scoop the egg salad onto your bread of choice. Top with lettuce or tomato if desired. Serve as a full sandwich, open-faced, or even in a wrap.
4. **Chill (Optional):**
For the best flavor, chill the egg salad in the fridge for 15–30 minutes before serving.
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### Tips & Variations
* **Lighten it up:** Use Greek yogurt or a mix of yogurt and mayo for a lighter version.
* **Add flavor:** A pinch of smoked paprika, curry powder, or dill can add extra personality.
* **Make it fancy:** Serve it on toasted brioche or croissants for an elevated twist.
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### Perfect for Any Meal
Whether it’s lunch at your desk, a picnic in the park, or a casual brunch, the **Classic Egg Salad Sandwich** fits any occasion. It’s nostalgic, adaptable, and always satisfying—proof that sometimes the simplest recipes really are the best.
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**Craving comfort? Start with this sandwich.** It’s timeless for a reason.
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Would you like this turned into a printable recipe card or adapted for a school lunch version? Let me know!
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