🥪 Golden Chive Delight: Gourmet Egg Salad Sandwich

🧺 Ingredients (Serves 2)

Egg Salad Base:

• 4 large eggs
• 2 tablespoons mayonnaise (add more for extra creaminess)
• 1 teaspoon Dijon mustard
• 1 tablespoon plain Greek yogurt (optional, for tang and lightness)
• Salt and freshly ground black pepper to taste
• 1 tablespoon finely chopped fresh chives
• ½ tablespoon finely chopped parsley (optional for brightness)
• A dash of smoked paprika or cayenne pepper (for warmth and color)

Bread & Assembly:

• 4 slices of fresh bakery bread (brioche, sourdough, or whole wheat)
• A handful of arugula, spinach, or lettuce leaves
• Butter for toasting (optional)
• Thin cucumber or radish slices for crunch (optional)

🔪 Preparation

1. Boil the eggs: Place eggs in a pot of cold water, bring to a boil, then simmer for 10–12 minutes. Cool immediately in ice water, peel, and mash with a fork or chop roughly.
2. Mix the egg salad: In a bowl, combine chopped eggs with mayonnaise, mustard, yogurt (if using), salt, pepper, and chopped herbs. Stir until creamy but still slightly chunky. Adjust seasoning to your taste.
3. Toast the bread (optional): Butter the slices lightly and toast in a skillet until golden and crisp for extra flavor and texture.
4. Assemble the sandwich: Lay greens on the bottom slice, add a generous scoop of egg salad, then top with cucumber slices or radishes if desired. Finish with the top slice of bread.
5. Serve and enjoy: Cut in halves or quarters. Garnish with extra chives or a light drizzle of olive oil if serving on a plate. Pair with herbal tea or sparkling lemonade for a café-style meal.

🧺 Ingredients (Serves 2)

Egg Salad Base:

• 4 large eggs
• 2 tablespoons mayonnaise (add more for extra creaminess)
• 1 teaspoon Dijon mustard
• 1 tablespoon plain Greek yogurt (optional, for tang and lightness)
• Salt and freshly ground black pepper to taste
• 1 tablespoon finely chopped fresh chives
• ½ tablespoon finely chopped parsley (optional for brightness)
• A dash of smoked paprika or cayenne pepper (for warmth and color)

Bread & Assembly:

• 4 slices of fresh bakery bread (brioche, sourdough, or whole wheat)
• A handful of arugula, spinach, or lettuce leaves
• Butter for toasting (optional)
• Thin cucumber or radish slices for crunch (optional)

🔪 Preparation

1. Boil the eggs: Place eggs in a pot of cold water, bring to a boil, then simmer for 10–12 minutes. Cool immediately in ice water, peel, and mash with a fork or chop roughly.
2. Mix the egg salad: In a bowl, combine chopped eggs with mayonnaise, mustard, yogurt (if using), salt, pepper, and chopped herbs. Stir until creamy but still slightly chunky. Adjust seasoning to your taste.
3. Toast the bread (optional): Butter the slices lightly and toast in a skillet until golden and crisp for extra flavor and texture.
4. Assemble the sandwich: Lay greens on the bottom slice, add a generous scoop of egg salad, then top with cucumber slices or radishes if desired. Finish with the top slice of bread.
5. Serve and enjoy: Cut in halves or quarters. Garnish with extra chives or a light drizzle of olive oil if serving on a plate. Pair with herbal tea or sparkling lemonade for a café-style meal.