- Peel the boiled eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, mustard, salt, pepper, and chives.
- Mix well until creamy and smooth.
- Spread butter on the bread slices if desired.
- Spoon the egg salad mixture onto one slice of bread, then top with another slice.
- Cut in half and serve immediately.
Method
The method is straightforward: boil the eggs, prepare the creamy filling, and assemble the sandwich. The simplicity of this recipe makes it a favorite for quick meals and lunchboxes.
History
The egg salad sandwich has been popular since the early 19th century when sandwiches became a quick meal option in Europe and the United States. Over the years, different variations have appeared, with people adding herbs, spices, and vegetables for extra flavor.
