Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp yellow mustard
- 1 tbsp finely chopped celery
- 1 tbsp finely chopped green onion or chives
- ¼ tsp garlic powder
- ¼ tsp paprika
- Salt and black pepper, to taste
- 8 slices sandwich bread
- Lettuce leaves, optional
Method
- Boil the eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10–12 minutes. Transfer to ice water and cool completely.
- Make the salad: Peel and chop the eggs. Place them in a bowl and gently mash with a fork.
- Mix: Add mayonnaise, mustard, celery, green onion, garlic powder, paprika, salt, and black pepper. Stir until creamy but still slightly chunky.
- Assemble: Spread the egg salad generously over the bread. Add lettuce if desired and top with another slice of bread.
- Serve: Cut in half and enjoy immediately!