1. Boil the eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from the heat, and let sit for 10–12 minutes.
Transfer the eggs to an ice bath and let them cool completely.
2. Peel and chop
Peel the eggs and roughly chop them. For a creamier texture, mash some of the yolks while leaving a few larger pieces of egg white.
3. Make the dressing
In a bowl, combine the mayonnaise, mustard, relish, pickle juice, salt, pepper, and paprika.
4. Combine
Gently fold the chopped eggs and green onions into the dressing until everything is evenly coated.
Taste and adjust the mustard, pickle juice, salt, or pepper to your liking.
5. Chill
Cover and refrigerate for 20–30 minutes. This gives the flavors time to blend.
6. Build the sandwiches
Toast the bread if desired. Add lettuce, then spoon a generous amount of egg salad onto the bread.
Top with another slice of bread and cut in half.
💡 Grandma’s-Style Tip
The little splash of pickle juice or vinegar is what gives this egg salad that pleasant tang without making it overpowering.
Creamy, tangy, simple, and wonderfully nostalgic. 🥚❤️
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