Step 1: Prepare the Hard-Boiled Eggs
Place the eggs in a pot and cover with cold water by about 1 inch.
Bring to a boil, then reduce heat and simmer gently for 9–12 minutes.
Transfer the eggs to an ice bath and let them cool completely before peeling.
Step 2: Make the Egg Salad
In a large mixing bowl, combine the chopped eggs , mayonnaise , Dijon mustard , lemon juice , salt , and pepper .
Stir in the celery , green onions , and fresh dill until everything is evenly mixed.
Taste and adjust seasoning if needed. Add more lemon juice or mustard for tanginess, or extra mayo for creaminess.
Step 3: Assemble the Sandwich
Toast the bread slices if desired.
Spread a generous amount of the egg salad onto two slices of bread.
Top with lettuce leaves and sliced tomatoes.
Cover with the remaining bread slices and serve immediately.
Tips for Perfection:
Customize It : Add bacon bits, avocado, or even a sprinkle of paprika for extra flavor.
Make Ahead : Store the egg salad in an airtight container in the fridge for up to 3 days.
Balance Flavors : Don’t skip the lemon juice—it brightens the whole dish!
Use High-Quality Mayo : A good-quality mayonnaise makes all the difference in texture and flavor.
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