Classic Egg Salad Sandwich with Chives and Dijon

Why You’ll Love This Recipe

• Classic, creamy egg salad with bright chives and a subtle Dijon lift.
• Soft, cloud-like texture balanced by crisp butter lettuce.
• Make-ahead friendly and perfect for lunches or picnics.
• Uses staple ingredients and comes together fast.

Grocery List

• Produce: Chives, butter lettuce
• Dairy: Large eggs, unsalted butter (optional)
• Pantry: Mayonnaise, Dijon mustard, sweet paprika, fine sea salt, black pepper, soft sandwich bread

Full Ingredients

Egg Salad

• 8 large eggs
• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 tablespoons finely chopped fresh chives
• 1/4 teaspoon sweet paprika
• 1/2 teaspoon fine sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper

Sandwich Assembly

• 8 slices soft sandwich bread (milk bread, brioche, or classic white)
• 8–12 leaves butter lettuce
• 2 tablespoons unsalted butter, softened (optional, for spreading)
• Pinch of sweet paprika, for garnish

Step-by-Step Instructions

Step 1: Hard-cook the eggs

Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full rolling boil over medium-high heat (212°F/100°C). As soon as the water boils, cover, remove the pot from heat, and set a timer for 11 minutes for fully set yolks without gray rings.

Step 2: Shock and peel

Prepare an ice bath. When the timer goes off, transfer eggs to the ice bath and chill for 10 minutes. Gently crack each egg all over, peel under a thin stream of water, and pat dry to remove excess moisture.

Step 3: Chop the eggs

On a cutting board, roughly chop the eggs into 1/4–1/2 inch pieces. Keep some larger bits for a pleasant, hearty texture in the finished salad.

Step 4: Make the dressing

In a medium bowl, stir together the mayonnaise, Dijon, chives, sweet paprika, salt, and black pepper until smooth. This should be creamy but not loose; it will loosen a touch once the eggs are added.

Step 5: Fold and season

Add the chopped eggs to the bowl and fold gently with a spatula until just combined. Taste and adjust salt, pepper, or Dijon to your preference. If you like, add a tiny extra pinch of paprika for warmth.

Step 6: Assemble the sandwiches

Lay out 8 slices of soft sandwich bread. If using, thinly butter one side of each slice for moisture protection. On 4 slices, add 2–3 leaves of butter lettuce each. Divide the egg salad evenly (about 1/2 cup per sandwich) over the lettuce, mound attractively, and dust with a light pinch of paprika. Top with the remaining bread, press gently, and cut diagonally to serve.

Pro Tips

• Use an ice bath to guarantee easy peeling and tender whites.
• For maximum texture, avoid over-stirring—fold just until combined.
• Butter or lettuce acts as a barrier so the bread stays soft, not soggy.
• Chop chives finely so they perfume the salad without overpowering it.
• Make the dressing while the eggs cool to streamline timing.

Variations

• Curry Twist: Swap paprika for 1/2 teaspoon mild curry powder and add 1 tablespoon finely diced celery.
• Herb Garden: Replace chives with a mix of dill and parsley (1 tablespoon each), and add a squeeze of lemon.
• Smoky Style: Use smoked paprika and stir in 1 tablespoon minced cornichons or dill pickles.

Storage & Make-Ahead

Egg salad keeps well in an airtight container in the refrigerator for up to 3 days. For best texture, assemble sandwiches just before serving; store bread and lettuce separately to prevent sogginess. Do not freeze egg salad.

Nutrition (per serving)

Approximate per sandwich: 480 calories; 28g fat; 37g carbohydrates; 19g protein; 2g fiber; 830mg sodium. Nutrition will vary based on bread and mayonnaise brands and whether you include the optional butter.