Begin by filling a medium pot with cold water and gently placing the 2 large eggs inside. Heat the pot over medium-high heat until the water reaches a rolling boil. Once boiling, cover the pot with a lid and remove it from heat. Let the eggs sit for 10–12 minutes to ensure they are fully cooked. Afterward, transfer the eggs to a bowl of ice water to cool for easy peeling.

Once the eggs are cooled, carefully peel them under running water to prevent any shell bits from sticking. Chop the eggs into bite-sized pieces and place them in a mixing bowl. Add 2 tablespoons of softened cream cheese, 1 tablespoon of mayonnaise, and 1 teaspoon of Dijon mustard to the eggs. Gently mix everything with a fork until creamy but with some egg texture still visible.

Next, fold in the finely chopped celery and green onions, ensuring even distribution throughout the egg mixture. Season this delightful creation with salt and freshly ground pepper to taste.

Select your favorite bread and generously spread the egg salad mixture onto one slice of bread. If you like, add a layer of fresh lettuce or tomato slices before topping it with another slice of bread. Press down gently to adhere the layers.

To finish off your sandwich, add a sprinkle of paprika, chopped chives, or cracked black pepper on top for a burst of color and flavor.

Serve your Egg Salad Sandwich with Cream Cheese alongside crispy vegetable sticks, kettle-cooked chips, or a light green salad.