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. 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. 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/