👩‍🍳 Instructions

1. Prepare eggs:

Chop the hard-boiled eggs into small pieces.

2. Mix dressing:

In a bowl, mix together:

• mayo
• mustard
• sour cream (if using)
• lemon juice
• salt, pepper, paprika

3. Fold in ingredients:

Add eggs, celery, onion, and herbs.
Mix gently to coat without smashing the eggs.

4. Assemble:

Toast the bread lightly (optional but recommended).
Place lettuce on bread, spoon egg salad on top, sandwich, slice, and serve.

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🧡 Tips for the BEST Egg Salad

• Use a little sour cream for a lighter taste that’s still creamy.
• Add a pinch of sugar to balance acidity if desired.
• For extra richness, mix in 1 tsp melted butter while eggs are warm.
• Avoid overmixing so it stays chunky.

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🥓 Optional Add-Ins (delicious!)

• Crispy bacon bits
• Dill pickles or relish
• Avocado cubes
• Everything bagel seasoning
• Curry powder
• Grated cheddar
• Jalapeños

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🥪 Sandwich Ideas

• Croissants for a buttery, bakery-style sandwich
• Whole wheat for healthier
• Rye bread for a deli vibe
• As lettuce wraps for low-carb

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🧊 Storage

Keep egg salad in an airtight container:

• Fridge: 2–3 days
• Not suitable for freezing

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🤤 Result:

Creamy, flavorful, fresh egg salad that makes a simple sandwich taste luxurious.

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If you want, I can give you:

• A Moroccan twist
• A healthy high-protein version
• A 5-minute no-chop lazy version
• Or a loaded deli-style recipe

Just ask!