1. Chop the eggs into bite-sized pieces and place them in a mixing bowl.

2. Add mayonnaise, Dijon mustard, lemon juice, and chopped chives.

3. Season with salt and pepper to your liking.

4. Gently mix everything until well combined — avoid overmixing to maintain a nice texture.

5. Scoop the mixture onto slices of bread, and optionally top with lettuce, tomato, or pickles.

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6. Garnish with extra chives and serve immediately, or chill for 15 minutes for a firmer texture.

Serving and Storage Tips:

• Serve fresh as a sandwich or on crackers, in a wrap, or in lettuce cups.

• Best enjoyed cold or slightly chilled, especially on hot days.

• Store egg salad in an airtight container in the refrigerator for up to 3 days.

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• Avoid freezing, as mayonnaise and eggs do not thaw well.

Variants:

• Avocado Egg Salad: Swap some mayo with mashed avocado for a creamy, nutrient-packed option.

• Spicy Kick: Add a pinch of paprika, sriracha, or chopped jalapeños for heat.

• Crunch Factor: Mix in finely chopped celery or red onion for texture.

• Herb Upgrade: Try fresh dill, parsley, or basil instead of (or alongside) chives.

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• Greek Yogurt Swap: Replace mayo with Greek yogurt for a lighter version.

FAQ:

Q1: Can I make egg salad in advance?
A: Yes, it actually tastes better after chilling for a bit. Just consume within 2–3 days.

Q2: Can I use store-bought boiled eggs?
A: Absolutely! It’s a time-saver and just as effective.

Q3: What’s the best bread for egg salad sandwiches?
A: Soft whole grain, sourdough, brioche, or even toasted rye all work beautifully.

Q4: Can I make this without mayonnaise?
A: Yes — substitute with mashed avocado, hummus, or plain yogurt for a different twist.

Q5: Is egg salad healthy?
A: In moderation, yes! Eggs are rich in protein and nutrients. Use light mayo or Greek yogurt for a healthier profile.