For the Egg Salad

6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
1 tbsp chopped chives (plus more for garnish)
Salt and pepper to taste
For the Sandwich:

4 slices of whole-grain or sourdough bread, toasted
Butter or lettuce leaves (optional)
DIRECTIONS

SEE NEXT PAGE

Step 1: In a mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, lemon juice, and chives. Stir gently until everything is mixed. Season with salt and pepper to taste.

Step 2: Optional: Butter one side of each bread slice for extra richness or line them with lettuce for a crisp bite.

Step 3: Scoop a generous amount of egg salad onto two slices of toasted bread. Top with the remaining bread slices to complete the sandwich.

Step 4: Garnish the sandwich with extra chopped chives for a pop of freshness. Slice in half and serve immediately!

TIME & SERVINGS