Classic Egg Salad Sandwiches with Celery & Chives

Name: Classic Egg Salad Sandwiches with Celery & Chives
Total time: 25 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 10 eggs; 8 slices sandwich bread; 2 celery stalks, finely diced; 3 green onions or a handful of chives, sliced; 1 romaine heart, leaves separated; ¼ cup dill pickles, chopped; ⅓ cup mayo; 2 tsp Dijon mustard; 1 tsp lemon juice; ½ tsp paprika; salt; pepper

LunchAmerican comfort25 minServes 4455 kcal24 g protein

Photo: jill, jellidonut... whatever from Raleigh, NC, USA · CC BY-SA 2.0 · source

Creamy, chunky egg salad with a little crunch from celery and a tangy Dijon kick, piled thick on soft wheat bread with crisp lettuce.

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Ingredients

10 eggs
8 slices sandwich bread
2 celery stalks, finely diced
3 green onions or a handful of chives, sliced
1 romaine heart, leaves separated
¼ cup dill pickles, chopped

From your pantry: ⅓ cup mayo, 2 tsp Dijon mustard, 1 tsp lemon juice, ½ tsp paprika, salt, pepper.

Instructions

Lower the eggs into a pot of boiling water and cook at a gentle boil for 11 minutes. Move them straight into ice water for 5 minutes, then peel.
Chop the eggs into small pieces, or mash roughly with a fork, leaving some chunks.
Fold in the mayo, Dijon, lemon juice, celery, green onions, pickles, paprika and a good pinch of salt and pepper. Taste and adjust.
Lay lettuce on 4 slices of bread, pile on the egg salad and top with the remaining bread.
Cut in half and serve, or wrap snugly for lunchboxes.

Tip: Eggs that are a week or so old peel much more easily than very fresh ones.