Smoked Paprika Egg Salad Sandwich On Whole Grain Recipes

SMOKED PAPRIKA EGG SALAD SANDWICH ON WHOLE GRAIN

Steps:

• Whisk together the mayonnaise, dijon mustard, white wine viengar, and smoked Spanish paprika in a large bowl. Reserve 1/4 cup of the mayonnaise mixture for brushing the bread slices.
• Add the green onion, parsley, celery and eggs to the remaining mayonnaise mixture and gently fold to combine; season with salt and pepper to taste.
• Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown or place on a baking sheet and place under the broiler for 45 seconds per side. Brush the top of the bread slices with the reserved mayonnaise mixture lightly.
• Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves. Serve open-faced.

EGG SALAD WITH SMOKED PAPRIKA (SANDWICH)

Steps:

• Place eggs in a large saucepan and add enough cold water to cover.
• Bring to a boil over high heat.
• Remove pan from heat.
• Cover and let stand for 15 minutes.
• Fill a medium bowl with 1 quart of cold water and ice cubes; transfer eggs to chill for 5 minutes.
• Peel off shells and finely dice eggs.
• In a medium bowl, combine eggs, mayonnaise, chives, smoked paprika, salt, and pepper.
• Cover and refrigerate for at least 30 minutes or for up to 2 days to allow flavors to blend and mixture to chill.
• Lightly toast bread and place on a work surface.
• Divide egg salad equally among 4 bread slices.
• Top with watercress, avocados, and tomatoes, if desired, and cover with remaining bread.