Ingredients
For the Egg Salad
6 large Hard-boiled eggs, peeled and chopped
⅓ cup Mayonnaise
1 tbsp Dijon or yellow mustard
1 rib Celery, finely diced
2 tbsp Fresh dill, finely chopped
1 tbsp Chives or green onion, finely chopped
½ tsp Paprika or smoked paprika
Salt and fresh cracked black pepper to taste
For Assembly
4 slices Bread of choice (sourdough, rye, or whole wheat), toasted
Instructions
Prep the Eggs: Place hard-boiled eggs in a bowl and chop them into uniform pieces (or mash roughly with a fork if you prefer a smoother texture).
Make the Mixture: In a mixing bowl, combine mayonnaise, mustard, diced celery, fresh dill, chives, paprika, salt, and pepper. Stir until well blended.
Combine: Add the chopped hard-boiled eggs to the bowl with the dressing mixture. Gently fold with a spatula until the eggs are evenly coated.
Assemble: Toast your bread slices to a golden brown. Divide the egg salad generously between two slices, top with the remaining toasted slices, and cut in half to serve.