Step 1: Hard-Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. This ensures the eggs are cooked through but not rubbery.
Step 2: Cool and Peel the Eggs: Drain the hot water and rinse the eggs under cold running water until they are cool enough to handle. Gently tap each egg on a hard surface and peel off the shell.
Step 3: Chop the Eggs: Coarsely chop the peeled eggs and place them in a medium-sized mixing bowl.
Step 4: Add the Flavor Base: Add the mayonnaise and Dijon mustard to the bowl with the chopped eggs. Gently stir to combine, ensuring the eggs are evenly coated.
Step 5: Incorporate Vegetables and Herbs: Add the finely chopped celery, red onion, chives, and parsley to the egg mixture. These ingredients provide texture and a burst of fresh flavor.
Step 6: Season to Perfection: Season the egg salad with salt and freshly ground black pepper to taste. Be mindful of the salt content in the mayonnaise and adjust accordingly.
Step 7: Assemble the Sandwiches: Spread a generous amount of the egg salad onto four slices of bread. Top with lettuce leaves, if desired, and cover with the remaining bread slices.
Step 8: Serve and Enjoy: Cut the sandwiches in half and serve immediately. The egg salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
For a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper. To substitute, Greek yogurt can replace some of the mayonnaise for a lighter version.