Boil the eggs: Place eggs in a pot and cover with water. Bring to a boil, then remove from heat and cover for 10–12 minutes. Drain and cool under cold water, then peel and chop.
Make the egg salad: In a bowl, combine chopped eggs, mayonnaise, mustard, green onions, and celery. Season with salt, pepper, and paprika. Mix gently until creamy but still a bit chunky.
Assemble the sandwich: Spread egg salad evenly over 4 slices of bread. Add lettuce or tomato if desired, then top with the remaining slices.
Serve: Slice diagonally and enjoy — simple, classic, and delicious! 😋
💡 Tips:
For extra creaminess, add a teaspoon of Greek yogurt or a splash of pickle juice.
Sprinkle a bit of paprika or chives on top before serving for a pop of color.
Chill for 30 minutes before serving for best flavor and texture.
Would you like me to give you a fun, short Facebook caption to go with this — something cozy and nostalgic like “Sometimes all you need is a classic egg salad sandwich and a quiet afternoon.”?
