Egg Salad Supreme
 
Prep time
Total time
 
Here’s a simple, delicious sandwich. The dry mustard and paprika give it a wonderful surprising wasabi-y or horseradish-y accent.
Serves: 6 Sandwiches
Ingredients
  • 12 hard-boiled eggs
  • ½ teaspoon salt
  • 1 teaspoon dry mustard
  • ½ teaspoon hot Hungarian paprika
  • ¼ cup minced shallot
  • ¼ cup chopped green onion or fresh parsley leaves
  • ¼ cup minced celery
  • ½ cup mayonnaise, homemade (see page 309) or store-bought
  • 12 slices White Sandwich Bread (page 303)
Instructions
  1. 1. Roughly chop the eggs and place them in a mixing bowl. Add the salt, mustard, paprika, shallot, green onion, celery, and mayonnaise. Stir with a rubber spatula or a spoon until very well blended. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days.
  2. 2. Spread ¼ to ½ cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.
Notes
Emeril Lagasse - Kicked-Up Sandwiches
Nutrition Information
Serving size: 1 Sandwich
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2012/09/29/egg-salad-supreme/