A delightful twist on the classic egg salad sandwich, featuring a zesty and creamy filling.
Chop the hard-boiled eggs into small pieces and place them in a mixing bowl.
Chopping the eggs finely ensures a smoother texture for the salad.
Dice the celery and green onions and add them to the bowl with the eggs.
For extra crunch, keep the celery pieces slightly larger.
In a small bowl, mix together the mayonnaise, mustard, cider vinegar, salt, and pepper.
Whisking the dressing thoroughly ensures even distribution of flavors.
Pour the dressing over the egg mixture and gently stir to combine.
Mix gently to avoid mashing the eggs too much.
Spread the egg salad evenly onto four slices of bread and top with the remaining slices.
For added flavor, consider toasting the bread lightly before assembling.
Serve the sandwiches immediately, optionally garnished with a lettuce leaf or a slice of tomato.
Serving immediately ensures the bread stays fresh and crisp.
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