The egg salad sandwich likely originated in late 19th–early 20th century Europe and the U.S., when chopped boiled eggs mixed with mayonnaise became popular. It spread quickly as a cheap, protein-rich lunch, especially in American delis and lunchboxes. Your version with tomato, chives, and parsley is a fresh modern twist.

Ingredients:

• salt	to taste
• ground black pepper	to taste
• bread	4 slices
• eggs	4
• mayonnaise	3 tablespoons
• fresh parsley	to taste
• fresh chives	to taste
• ripe tomato	4–6 slices

1. Eggs: Hard boil, cool, peel and chop.

2. Bread: toast or plain, your choice.

3. Chives: finely chop.

4. Parsley: finely chop.

5. In a medium bowl, combine the chopped eggs with mayonnaise. Season with salt and pepper to taste. Mix until creamy but still slightly chunky.

6. Spread the egg salad evenly over slices of bread.

7. Place tomato slices on top of the egg salad.

8. Sprinkle generously with chopped chives and parsley for freshness and color.

9. Top with the remaining bread slices.

10. Serve immediately.

* Boil eggs for 9–10 minutes, then cool quickly in cold water so they peel easily.

* Add mayonnaise gradually—just enough to bind without making it runny

* Use ripe, firm tomatoes and fresh herbs (chives + parsley) right before serving.

Egg Salad Sandwich with Tomato, Chives & Parsley