- Boil the eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce the heat and simmer for about 10–12 minutes.
- Cool the eggs: Transfer the cooked eggs to a bowl of cold or ice water. Let them cool completely, then peel them.
- Chop the eggs: Roughly chop the eggs into small pieces. For a creamier texture, mash some of the yolks while leaving some larger pieces of egg white.
- Make the dressing: In a bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped chives, salt, and black pepper.
- Combine: Add the chopped eggs to the dressing and gently mix until everything is well coated. Avoid overmixing so the egg salad keeps some texture.
- Taste and adjust: Add a little more salt, pepper, mustard, or lemon juice if desired.
- Assemble the sandwich: Place lettuce on a slice of bread if using, then spoon a generous portion of egg salad over it.
- Finish: Top with the second slice of bread and gently press together.
- Serve: Cut the sandwich in half, garnish with extra chives if desired, and serve immediately.
Tip: For an extra flavorful egg salad, add a pinch of paprika, a little finely chopped celery, or a few diced pickles.
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