Boil the Eggs: Place eggs in a pot filled with cold water. Bring to a gentle boil, cover, and let sit for 12 minutes. Transfer them to an ice bath until completely cool before peeling.

Mix the Ingredients: Chop the peeled eggs into small pieces. In a mixing bowl, combine eggs, mayonnaise, Dijon mustard, chopped celery, salt, and pepper. Stir until well mixed but keep it chunky.

Toast the Bread: Toast your preferred slices of bread until they are golden brown.

Assemble the Sandwich: Take one slice of toasted bread and generously spread the egg salad mixture on top. Place another slice of toast over it.

Slice and Serve: Cut the sandwich diagonally and serve it alongside pickles or crunchy chips.