Egg Salad With Smoked Paprika Sandwich Food

CLASSIC EGG SALAD WITH RELISH RECIPE

Steps:

• Gather the ingredients.
• Peel the hard boiled eggs and cut each egg in half.
• Add the eggs to the bowl of a food processor .
• Pulse 4 to 5 times, or until reaching the desired texture. Alternatively, you can manually cut the eggs into smaller pieces using a knife, then mash with a fork.
• Mix together the mayo, relish, mustard, and salt and pepper in a small bowl.
• Add the chopped egg to the mayo mixture and stir to coat. Serve on your favorite sandwich bread or atop a salad.

DELICIOUS EGG SALAD FOR SANDWICHES

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

PAPRIKA EGG SALAD

Steps:

• Mix all together in a bowl to evenly mix.
• Chill until ready to serve.

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.

SMOKED PAPRIKA EGG SALAD SANDWICH ON WHOLE GRAIN

Steps:

• Whisk together the mayonnaise, Dijonnaise, and paprika in a large bowl. Reserve 1/4 cup of the mayonnaise. Add the green onion, parsley, celery and eggs to the remaining mayonnaise 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.
• Spread some of the reserved mayonnaise on each slice of bread. Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves.

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.