​  All images ©  Ahead of Thyme 
What you will need:
  • 6 large eggs 
  • 3 + ½ tablespoons mayonnaise 
  • 1 teaspoon Dijon mustard 
  • 2 tablespoons fresh chives, finely chopped
  • ¼ teaspoon paprika  
  • ¼ teaspoon salt (or to taste)
  • ⅛ teaspoon ground black pepper (or to taste)
  • 6-8 slices of bread (our choice)

Instructions:

​Place eggs into a medium saucepan and cover with water by an inch. Bring to a boil over high heat and remove from heat. Cover the saucepan with the lid and set aside for 10 minutes. Then drain the water and fill with cold water to cool down the eggs. Once eggs are cool, peel and finely chop them or grate them with a grater.

Transfer chopped eggs a medium bowl and add mayonnaise, dijon mustard, chives, paprika, salt and pepper. Stir with a spoon to mix well. If salad seems dry, add more mayonnaise to reach desired consistency. 

Spread the egg salad on half the sandwich slices and top with the other half. You should get 3-4 sandwiches depending on how full you spread the egg salad on them.
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