Instructions
Step 1 Place eggs in a saucepan, cover with water, and bring to a boil.
/n Step 2 Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
/n Step 3 Transfer eggs to an ice bath, then peel and chop them.
/n Step 4 In a bowl, combine mayonnaise, Dijon mustard, salt, pepper, and paprika.
/n Step 5 Add chopped eggs, celery, green onions, and dill, mixing gently until well combined.
/n Step 6 Toast the bread lightly with butter if desired.
/n Step 7 Spoon the egg salad evenly onto the bread slices.
/n Step 8 Top with remaining bread slices, cut in half, and serve.
Storage and Reheating Tips
Store egg salad in an airtight container in the refrigerator for up to 3 days. Do not freeze. Assemble sandwiches fresh for best texture. Keep chilled until ready to serve.
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