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Chop the eggs into bite-sized pieces and place them in a mixing bowl.
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Add mayonnaise, Dijon mustard, lemon juice, and chopped chives.
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Season with salt and pepper to your liking.
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Gently mix everything until well combined — avoid overmixing to maintain a nice texture.
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Scoop the mixture onto slices of bread, and optionally top with lettuce, tomato, or pickles.
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Garnish with extra chives and serve immediately, or chill for 15 minutes for a firmer texture.
Serving and Storage Tips:
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Serve fresh as a sandwich or on crackers, in a wrap, or in lettuce cups.
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Best enjoyed cold or slightly chilled, especially on hot days.
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Store egg salad in an airtight container in the refrigerator for up to 3 days.
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Avoid freezing, as mayonnaise and eggs do not thaw well.
Variants:
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Avocado Egg Salad: Swap some mayo with mashed avocado for a creamy, nutrient-packed option.
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Spicy Kick: Add a pinch of paprika, sriracha, or chopped jalapeños for heat.
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Crunch Factor: Mix in finely chopped celery or red onion for texture.
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Herb Upgrade: Try fresh dill, parsley, or basil instead of (or alongside) chives.
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Greek Yogurt Swap: Replace mayo with Greek yogurt for a lighter version.
FAQ:
Q1: Can I make egg salad in advance?
A: Yes, it actually tastes better after chilling for a bit. Just consume within 2–3 days.
Q2: Can I use store-bought boiled eggs?
A: Absolutely! It’s a time-saver and just as effective.
Q3: What’s the best bread for egg salad sandwiches?
A: Soft whole grain, sourdough, brioche, or even toasted rye all work beautifully.
Q4: Can I make this without mayonnaise?
A: Yes — substitute with mashed avocado, hummus, or plain yogurt for a different twist.
Q5: Is egg salad healthy?
A: In moderation, yes! Eggs are rich in protein and nutrients. Use light mayo or Greek yogurt for a healthier profile.
