Recipe

Egg Salad Supreme

Have leftover dyed eggs from Easter? Use them up in this delicious sandwich!

Egg Salad Supreme

Ingredients

  • 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

Directions

  • 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.