Cook the eggs: Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium heat. Once boiling, cover, remove from heat, and let sit for 10 to 12 minutes.

Cool and peel: Transfer eggs to an ice bath and chill for 5 to 10 minutes. Tap and roll each egg gently to crack the shell, then peel under running water.

Chop the eggs: Pat eggs dry, then chop into small pieces. Aim for a mix of small bits and a few slightly larger chunks for texture.

Make the dressing: In a bowl, stir together mayonnaise, Dijon mustard, lemon juice (or pickle brine), chopped pickles, and a pinch of salt and pepper. Add smoked paprika or hot sauce if using.

Combine: Add chopped eggs, celery, and fresh herbs to the bowl. Fold gently until just combined. Taste and adjust seasoning with more salt, pepper, or lemon.

Prepare the bread: Use soft bread for a classic feel or toast for extra structure. Lightly buttering the bread adds flavor and helps prevent sogginess.

Assemble: Add lettuce to the bottom slice if using, then spoon on the egg salad. Top with tomato slices or other vegetables if you like. Add the second slice of bread and press gently.

Serve: Slice in half and serve immediately, or wrap and chill for a quick lunch later.