Place eggs in a saucepan and cover with cold water.
Bring to a boil, then reduce heat and simmer 10–12 minutes.
Drain and transfer eggs to ice water to cool. Peel once cooled.
2. Prepare the Egg Salad:
Chop the eggs roughly or mash with a fork.
In a bowl, mix eggs, mayonnaise, mustard, celery, pickles, salt, and pepper until creamy.
3. Assemble the Sandwich:
Spread the egg salad evenly on a slice of bread.
Add lettuce or spinach if desired.
Top with the second slice of bread and cut in half.
💛 Ashley’s Tips:
For a creamier texture, add a bit more mayonnaise or a spoonful of Greek yogurt.
Sprinkle paprika, chives, or dill for extra flavor.
Make ahead: Egg salad keeps in the fridge for up to 3 days — perfect for meal prep.
If you want, I can also give you a 5-minute no-cook version — just mix everything with pre-cooked eggs or even use a microwave method for super fast lunch prep!
