Sometimes the simplest recipes are the very best! There is nothing more comforting than a perfectly seasoned, creamy egg salad piled high on toasted bread.
Whether itās for a quick lunch or a weekend picnic, this recipe is a total classic. The secret? A little bit of crunch and a hint of fresh herbs!Ā 
Ā INGREDIENTS
The Stars:
8 Large eggs, hard-boiled and peeled
1/2 cup Mayonnaise (adjust for your preferred creaminess!)
1 tbsp Yellow or Dijon mustard
1/2 cup Celery, very finely diced (for that essential crunch!)
2 tbsp Fresh chives or green onions, minced
1 tsp Fresh dill (optional, but adds a beautiful brightness!)
The Seasoning:
1/2 tsp Paprika (plus a pinch for garnish)
1/4 tsp Salt & Black pepper to taste
A squeeze of fresh lemon juiceĀ 
For Serving:
Slices of toasted sourdough, brioche, or buttery croissants
Crisp lettuce leavesĀ 
Ā INSTRUCTIONS
Ā The Perfect Chop: Donāt mash the eggs into a paste! Coarsely chop your hard-boiled eggs so you still have nice chunks of white and yolk. This gives the sandwich much better texture.Ā 
Ā The Dressing: In a small bowl, stir together the mayo, mustard, lemon juice, paprika, salt, and pepper.Ā 
Ā Fold it In: Add the chopped eggs, celery, and fresh herbs to a bowl. Pour the dressing over and gently fold everything together until coated.Ā 
The Assembly: Toast your bread until golden. Lay down a piece of crisp lettuce (this acts as a āshieldā to keep the bread from getting soggy!), pile on a generous scoop of egg salad, and top with the second slice of bread.
Ā PRO TIPS:
Easy Peel Eggs: For the best hard-boiled eggs, add them to boiling water for 12 minutes, then immediately plunge them into an ice bath. Theyāll peel like a dream!Ā 
Make it Spicy: Love a little kick? Add a dash of hot sauce or a few chopped jalapeƱos to the mix.