Egg Salad Sandwich with Paprika and Chives
A classic American egg salad sandwich made the traditional way—creamy, bright, and well-seasoned—finished with sweet paprika and fresh chives for a clean, savory lift. Ideal for lunchboxes, picnics, and diner-style comfort at home.
Egg salad is a cornerstone of American lunch counters and home kitchens because it’s simple, economical, and endlessly tweakable. Here, paprika adds gentle warmth and color while chives bring a fresh onion note without overpowering the eggs. The key technique is cooking the eggs just right and chilling them so the salad stays thick and spreadable. Once you dial in the seasoning, this becomes a dependable classic you’ll make on repeat.
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Servings
4
Ingredients
Eggs
- •6 large eggs
Dressing & Seasoning
- •1/3 cup mayonnaise
- •1 1/2 teaspoons Dijon mustard
- •1 tablespoon finely chopped celery (optional, for crunch)
- •2 tablespoons finely chopped fresh chives, plus more for garnish
- •1/2 teaspoon sweet paprika, plus more for garnish
- •1 teaspoon fresh lemon juice or 1 teaspoon white vinegar
- •1/2 teaspoon kosher salt, plus more to taste
- •1/4 teaspoon freshly ground black pepper, plus more to taste
To Serve
- •8 slices sandwich bread (white, wheat, or rye)
- •2 tablespoons softened butter (optional, to lightly butter bread)
- •4 leaves crisp lettuce (optional)
- •Sliced tomato or dill pickle chips (optional)
Instructions
- 1
Hard-boil the eggs: Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat. Once boiling, cover, remove from heat, and let stand 10–11 minutes.
- 2
Chill and peel: Drain and immediately transfer eggs to an ice bath (or very cold running water) for 5 minutes. Peel and pat dry.
- 3
Chop to your preferred texture: Rough-chop the eggs for a chunkier salad or finely chop for a smoother, deli-style spread. Add to a medium bowl.
- 4
Mix the dressing: Add mayonnaise, Dijon, celery (if using), chives, paprika, lemon juice (or vinegar), salt, and pepper. Fold gently until evenly coated—avoid overmixing if you want visible egg pieces.
- 5
Taste and adjust: Add a pinch more salt, pepper, lemon, or paprika as needed. For best texture, cover and chill 15–30 minutes to let flavors settle.
- 6
Assemble sandwiches: Toast bread if desired. Optionally butter the bread lightly to help prevent sogginess. Divide egg salad among 4 slices, add lettuce/tomato/pickles if using, and top with remaining bread.
- 7
Finish and serve: Sprinkle a little paprika and extra chives on the egg salad (or on the cut sandwich) for a classic look. Slice and serve.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.