A delightful twist on the classic egg salad sandwich, offering enhanced flavors and textures.
Peel and finely chop the hard-boiled eggs.
Use a fork to mash the eggs slightly for a creamier texture.
In a mixing bowl, combine the chopped eggs, red onion, celery seed, Dijon mustard, and mayonnaise.
Mix gently to avoid over-mashing the eggs.
Spread softened butter on one side of each bread slice.
Ensure the butter is evenly spread to prevent sogginess.
Place a lettuce leaf on two slices of bread, then evenly distribute the egg mixture on top.
Layering the lettuce first helps keep the bread from getting soggy.
Top with the remaining bread slices, buttered side down, and cut the sandwiches in half.
Use a sharp knife for clean cuts and a neat presentation.
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