Egg Salad Sandwich 🥪🍳 yay or Nay 🥰

For Serving (Optional):

Sliced bread (whole grain, sourdough, or your favorite)

Lettuce leaves or arugula

Sliced tomatoes or pickles

Preparation:Chop the eggs into bite-sized pieces and place them in a mixing bowl.

Add mayonnaise, Dijon mustard, lemon juice, and chopped chives.

Season with salt and pepper to your liking.

Gently mix everything until well combined — avoid overmixing to maintain a nice texture.

Scoop the mixture onto slices of bread, and optionally top with lettuce, tomato, or pickles.

Garnish with extra chives and serve immediately, or chill for 15 minutes for a firmer texture.

Serving and Storage Tips:
Serve fresh as a sandwich or on crackers, in a wrap, or in lettuce cups.

Best enjoyed cold or slightly chilled, especially on hot days.

Store egg salad in an airtight container in the refrigerator for up to 3 days.

Avoid freezing, as mayonnaise and eggs do not thaw well.