Instructions
1. Boil the eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then reduce heat and simmer 9–10 minutes.
- Drain and cool under cold running water.
- Peel and chop the eggs finely (or mash for a smoother texture).
2. Prepare the egg salad
- In a bowl, combine chopped eggs, mayonnaise, mustard, onion/scallion (if using), lemon juice, salt, and pepper.
- Mix until creamy. Taste and adjust seasoning.
3. Assemble the sandwiches
- Spread the egg salad generously on a slice of bread.
- Add optional garnishes like lettuce, paprika, or cucumber slices.
- Top with another slice of bread and cut diagonally if desired.
Tips
- For a lighter version, replace half of the mayonnaise with Greek yogurt.
- To make it extra creamy, mash the yolks separately before mixing with the whites.
- This egg salad keeps well in the fridge for up to 2 days, making it perfect for quick lunches.
If you like, I can also give you the authentic Hungarian twist that adds a little tang and paprika for a more traditional flavor—it’s slightly different from a standard egg salad.
Do you want me to do that?