Easy Egg Salad Sandwich in 25 Minutes

Instructions:

1. Place eggs in a single layer at the bottom of a saucepan and cover with cold water by one inch.
2. Bring water to a rolling boil over high heat. As soon as it boils, remove the pan from the heat, cover with a lid, and let sit for 12 minutes.
3. Immediately transfer eggs to an ice bath for 5 minutes to stop the cooking process.
4. Gently crack the shells and peel the eggs under cool running water.
5. Coarsely chop the peeled eggs and place them in a mixing bowl.
6. Add the mayonnaise and mustard. Use a fork or potato masher to press into the eggs, stopping before they become a paste to maintain a fluffy texture.
7. Fold in the diced celery, onions, and chives.
8. Sprinkle in the salt, pepper, and paprika; stir gently until evenly distributed.
9. Lightly butter one side of each bread slice to create a moisture barrier.
10. Scoop a generous mound of egg salad onto four slices of bread (to serve as the base).
11. Top each mound with a crisp lettuce leaf, close the sandwiches with the remaining four slices of bread, and slice diagonally.