Ingredients:
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 celery stalk, finely chopped
1 tablespoon fresh dill or chives, chopped (optional)
Salt and black pepper, to taste
4 slices of sandwich bread, toasted
Instructions:
- Boil the eggs:
Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat, drain, and cool the eggs in cold water. - Prepare the filling:
Peel the eggs and chop them finely. In a bowl, mix together the chopped eggs, mayonnaise, Dijon mustard, celery, and dill (if using). Season with salt and pepper to taste. - Assemble the sandwich:
Spread the egg salad evenly over two slices of toasted bread. Top with the remaining slices and cut diagonally. - Serve:
Enjoy immediately, or chill the egg salad before assembling for a refreshing cold sandwich.
Optional Additions:
Add lettuce or tomato slices for extra crunch.
Substitute Greek yogurt for half the mayo for a lighter version.
Sprinkle a little paprika on top for extra flavor.