Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Turn off the heat, cover the pan, and let the eggs sit for 10 minutes.

Move the cooked eggs into ice water. Let them cool for about five minutes. Peel the shells carefully. Dry the eggs with paper towels before chopping.

Place peeled eggs on a cutting board. Chop them into small pieces. Keep some larger chunks if you enjoy extra texture in your finished egg salad.

In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and black pepper. Stir until smooth and creamy with no lumps remaining.

Mix chopped celery, red onion, and fresh chives into the dressing. Stir gently until the vegetables are evenly coated and well mixed with the creamy mixture.

Add the chopped eggs into the bowl. Fold everything together gently using a spatula. Avoid overmixing because the eggs should keep some texture and shape.

Taste the egg salad. Add more salt, pepper, or lemon juice if needed. Mix gently again so every bite has balanced flavor and fresh taste.

Toast the bread lightly if you enjoy extra crunch. Fresh bread also works well. Place lettuce leaves on four slices to keep the sandwich fresh.

Spread a generous amount of egg salad over the lettuce. Add tomato slices if using. Cover with the remaining bread slices and press gently before serving.

Cut each sandwich into halves or triangles. Sprinkle a little paprika on top if desired. Serve immediately while the bread stays soft and fresh.