Ingredients:

For the egg salad:

• 6 large eggs
• ¼ cup (60g) good-quality mayonnaise
  (you can add more if you like it extra creamy)
• 1 teaspoon Dijon mustard
  (for a little tang)
• 1 teaspoon yellow mustard (optional, for extra flavor)
• 1 tablespoon finely chopped red onion or green onion
• 1 tablespoon finely chopped celery (for crunch)
• 1 teaspoon fresh lemon juice (or vinegar)
• 1 tablespoon finely chopped fresh chives or parsley
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• A pinch of paprika (optional but adds nice color and flavor)

For assembling:

• 4 slices of good sandwich bread (brioche, sourdough, or classic white bread)
• Butter or lettuce leaves (optional, for layering)
• Additional toppings: sliced tomato, cucumber, microgreens (optional)

Instructions:

1. Boil the eggs:

• Place eggs in a medium saucepan and cover with cold water (about 2 cm above the eggs).
• Bring to a boil over medium-high heat.
• Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes.
• After that, transfer eggs immediately to a bowl of ice water (or run under cold water) to stop cooking.
• Let them cool for at least 5 minutes.

2. Peel and chop:

• Peel the eggs carefully.
• Chop them into small bite-sized pieces. (Some people like them finely mashed; others prefer small chunks for more texture.)

3. Make the egg salad:

• In a medium bowl, combine the mayonnaise, Dijon mustard, yellow mustard (if using), lemon juice, salt, pepper, and paprika.
• Stir in the chopped onion and celery.
• Add the chopped eggs and gently fold them in using a spatula or spoon — don’t overmix if you want to keep some texture.
• Taste and adjust seasoning (add more salt, pepper, or mustard if needed).

4. Toast or prepare the bread:

• If you like, lightly butter the bread and toast it until golden for extra flavor.
• Otherwise, use fresh soft bread for a classic feel.

5. Assemble the sandwiches:

• Spread a generous amount of egg salad onto one slice of bread.
• Top with lettuce, tomato slices, or cucumber if desired.
• Place the second slice of bread on top.
• Slice in half if you want (diagonally for that café look!).

Why is this egg salad so special?

• Two types of mustard give it deep flavor.
• Celery and onion add crunch and freshness.
• Fresh herbs lift the whole dish.
• Perfectly cooked eggs keep it creamy but not rubbery.

Little Pro Tips:

• If you want extra creamy egg salad: mash one of the eggs completely into the mayo mixture before folding in the chopped eggs.
• For lower fat: swap part of the mayonnaise with plain Greek yogurt.
• Make ahead: Egg salad keeps well in the fridge for up to 2 days, covered tightly.