Egg Salad Sandwiches

Instructions

1. Boil the eggs
   Place eggs in a large saucepan and cover with cold water by 1 inch. Bring water to a boil over high heat, then remove from heat, cover, and let stand for 10 minutes. Drain and transfer eggs to an ice bath to cool completely.
2. Prepare the eggs
   Peel the cooled eggs and chop them into small pieces. For a creamier texture, you can use a potato masher or fork to break them up. Transfer to a medium bowl.
3. Make the egg salad
   Add mayonnaise, Dijon mustard, lemon juice, chives, dill, celery, and red onion to the chopped eggs. Season with salt, pepper, and paprika. Gently fold together until all ingredients are well combined. Taste and adjust seasoning if needed.
4. Chill the mixture
   Cover the egg salad and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld together. This step is optional but recommended for best flavor.
5. Assemble the sandwiches
   Lay out bread slices on a clean work surface. Divide the egg salad mixture evenly among half of the bread slices, spreading it to an even layer about 1/2-inch thick. Top with fresh watercress or lettuce leaves.
6. Finish and serve
   Close the sandwiches with the remaining bread slices. If desired, cut crusts off and slice sandwiches diagonally for a more elegant presentation. Serve immediately or wrap tightly in plastic wrap and refrigerate for up to 4 hours.