Ingredients:

For the Egg Salad:

• 6 large hard-boiled eggs , peeled and chopped
• 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice (or white wine vinegar)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper , freshly ground
• 1/4 cup diced celery (optional, for crunch)
• 2 green onions , thinly sliced
• 1 tablespoon chopped fresh dill (or parsley)

For the Sandwich:

• 4 slices sourdough bread (or your favorite bread)
• Lettuce leaves, for serving
• Sliced tomatoes, for serving

Instructions:

Step 1: Prepare the Hard-Boiled Eggs

1. Place the eggs in a pot and cover with cold water by about 1 inch.
2. Bring to a boil, then reduce heat and simmer gently for 9–12 minutes.
3. Transfer the eggs to an ice bath and let them cool completely before peeling.

Step 2: Make the Egg Salad

1. In a large mixing bowl, combine the chopped eggs , mayonnaise , Dijon mustard , lemon juice , salt , and pepper .
2. Stir in the celery , green onions , and fresh dill until everything is evenly mixed.
3. Taste and adjust seasoning if needed. Add more lemon juice or mustard for tanginess, or extra mayo for creaminess.

Step 3: Assemble the Sandwich

1. Toast the bread slices if desired.
2. Spread a generous amount of the egg salad onto two slices of bread.
3. Top with lettuce leaves and sliced tomatoes.
4. Cover with the remaining bread slices and serve immediately.

Tips for Perfection:

• Customize It : Add bacon bits, avocado, or even a sprinkle of paprika for extra flavor.
• Make Ahead : Store the egg salad in an airtight container in the fridge for up to 3 days.
• Balance Flavors : Don’t skip the lemon juice—it brightens the whole dish!
• Use High-Quality Mayo : A good-quality mayonnaise makes all the difference in texture and flavor.