1. Boil the eggs
Place the eggs in a saucepan and cover them with cold water.
Bring the water to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10–12 minutes.
2. Cool the eggs
Transfer the eggs to a bowl of ice water and let them cool for about 5 minutes.
Peel the eggs and rinse away any small pieces of shell.
3. Chop the eggs
Place the peeled eggs in a bowl and roughly chop them with a knife or mash them gently with a fork.
Leave some larger pieces for a better texture.
4. Make the dressing
Add the mayonnaise, mustard, celery, onion, pickle relish, garlic powder, black pepper, and salt to the eggs.
Gently mix everything together until creamy and well combined.
5. Chill
Cover the egg salad and refrigerate for 20–30 minutes.
This gives the flavors time to come together.
6. Assemble the sandwiches
Spread the egg salad generously over four slices of bread.
Add lettuce if desired, then top with the remaining slices of bread.
For extra flavor, sprinkle a tiny amount of paprika over the egg salad before closing the sandwich.
7. Serve
Cut each sandwich in half and serve immediately with potato chips, pickles, or a simple side salad.
Creamy, simple, nostalgic, and delicious—the kind of meal that never goes out of style. 🥚🥪❤️
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