Egg Salad With Smoked Paprika (Sandwich)

Submitted by ratherbeswimmin

"In ‘400 Best Sandwich Recipes’"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 4

ingredients

• 8 large eggs
• cold water
• ice cube
• 2 tablespoons mayonnaise
• 2 tablespoons minced chives
• 1⁄2 teaspoon smoked paprika
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon fresh ground black pepper
• 8 slices sourdough bread (1/2-inch thick slices)
• 2 cups watercress leaves

• Toppings (optional)

• avocado, slices
• tomatoes, slices

directions

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