Creamy, perfectly hard-boiled eggs get chopped into hearty pieces and folded with Dijon mustard, a bright hit of apple cider vinegar, crunchy celery, minced red onion, and fresh chives for a salad that's rich without being heavy. A touch of paprika adds warmth and color, while the seasoning keeps every bite balanced and savory. Piled onto toasted bread with crisp lettuce and juicy tomato, it's the kind of classic lunch sandwich that never goes out of style. The texture is the real star here — creamy egg salad with just enough crunch from the celery and onion in every forkful. It's an easy make-ahead option that fits naturally into a vegetarian kitchen, whether you're meal-prepping lunches or feeding a crowd. Simple ingredients, straightforward technique, and a satisfying result — this one earns its spot in regular rotation.
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Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from heat, cover, and let sit for 11 minutes.
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until fully chilled. Peel the eggs under running water.
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