INSTRUCTIONS:
Step 1 – Hard-boil your eggs by placing them in cold water, bringing it to a boil, then turning off the heat and covering the pot for 10–12 minutes. Cool them under cold water, peel, and chop into bite-sized pieces.
Step 2 – Mix the mayo, mustard, lemon juice, and seasoning in a bowl until smooth. Fold in the chopped eggs and chives gently—you want a mix of creaminess and chunks, not mush.
Secret Upgrades for Next-Level Flavor
What elevates this from a good egg salad to the best?
A touch of crunch: Add 1–2 tablespoons of finely diced celery or pickles for contrast.
Fresh herbs: Dill, tarragon, or parsley give a bright, garden-fresh note.
A little heat: A dash of hot sauce or a pinch of smoked paprika introduces complexity.
Avocado twist: Sub half the mayo for mashed avocado for a healthier, creamy alternative.
Bread Matters—More Than You Think
You can have the best egg salad in the world, but if you sandwich it between two floppy slices of white bread, you’re selling it short. Go for:
Toasted sourdough: Adds tang and structure.
Multigrain bread: Nutty, hearty, and nutritious.
Brioche bun: For a slightly sweet, indulgent twist.
Toast the bread lightly—it prevents sogginess and gives the sandwich a sturdy base.
Bonus: Add-Ons That Make It a Meal
Looking to turn your sandwich into a showstopper? Layer in:
Crisp romaine or butter lettuce
Tomato slices, lightly salted
Thinly sliced red onion
A slice of sharp cheddar (yes, cheese and eggs can coexist beautifully)
Final Thoughts
The best egg salad sandwich doesn’t just satisfy hunger—it makes you smile with every bite. Whether you keep it simple or load it with extras, the key is fresh ingredients and a touch of creativity. It’s the kind of recipe that works for brunch, lunchboxes, or a cozy dinner on a rainy day.
Give it a try, and you just might find that your new favorite comfort food was in your fridge all along
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