Boil the eggs:
Place eggs in a saucepan, cover with cold water, and bring to a boil.
Once boiling, cover with a lid, turn off the heat, and let sit for 10–12 minutes.
Drain and transfer eggs to ice water for 5 minutes. Peel when cooled.
Prepare the filling:
Chop eggs into small pieces.
In a mixing bowl, combine eggs, mayonnaise, mustard (if using), chives, salt, and pepper. Stir until creamy.
Assemble sandwiches:
Lay out bread slices. Add a layer of lettuce if desired.
Spoon egg salad evenly onto half the bread slices, then top with remaining slices.
Serve:
Cut in halves or quarters. Serve immediately, or wrap and chill for later.
Variations:
Add a pinch of paprika or cayenne for a little kick.
Mix in diced celery for crunch.
Swap mayo for Greek yogurt for a lighter version.
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