- 12 hard-boiled eggs
- 1/2 teaspoon salt
- 1 teaspoon dry mustard
- 1/2 teaspoon hot Hungarian paprika
- 1/4 cup minced shallot
- 1/4 cup chopped green onion or fresh parsley leaves
- 1/4 cup minced celery
- 1/2 cup mayonnaise, homemade or store-bought
- 12 slices White Sandwich Bread
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.
Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.
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