Egg Salad With Smoked Paprika (Sandwich)

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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