Egg Salad Sandwich

Instructions

1. Boil the eggs
   Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 9-10 minutes, then transfer eggs to an ice bath to stop cooking.
2. Prepare the eggs
   Once eggs are cool enough to handle, peel them and roughly chop them. For a chunkier egg salad, use a knife; for a smoother consistency, use a fork to mash them.
3. Mix the dressing
   In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth and well-blended.
4. Combine ingredients
   Add the chopped eggs, diced celery, chives, dill, and paprika to the dressing. Gently fold everything together until well combined. Taste and adjust seasoning if necessary.
5. Chill the egg salad
   Cover the egg salad and refrigerate for at least 30 minutes to allow flavors to meld together. This step is optional but recommended for the best flavor.
6. Assemble the sandwiches
   Lay out the bread slices and divide the egg salad mixture evenly among four slices. Top with lettuce leaves and tomato slices, then cover with the remaining bread slices.
7. Slice and serve
   Cut each sandwich diagonally with a sharp knife and serve immediately, or wrap in parchment paper or plastic wrap for a packed lunch.