Egg Salad With Smoked Paprika Sandwich Recipes

DELICIOUS EGG SALAD FOR SANDWICHES

Delicious Egg Salad for Sandwiches image

This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.

Provided by wifeyluvs2cook

Categories Salad Egg Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

Steps:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g

SMOKED PAPRIKA EGG SALAD SANDWICH ON WHOLE GRAIN

Smoked Paprika Egg Salad Sandwich on Whole Grain image

Make and share this Smoked Paprika Egg Salad Sandwich on Whole Grain recipe from Food.com.

Provided by Rinshinomori

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2/3 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon smoked spanish paprika (or sweet paprika)
salt & freshly ground black pepper
2 green onions, thinly sliced (green and pale green part)
3 tablespoons finely chopped flat leaf parsley
1 cup diced celery
8 hard-boiled eggs, peeled and coarsely chopped
3 tablespoons olive oil (for brushing the bread slices)
8 slices whole grain or 8 slices whole wheat bread
1/2 small red onion, thinly sliced
fresh parsley leaves, for garnish (optional)

Steps:

Whisk together the mayonnaise, dijon mustard, white wine viengar, and smoked Spanish paprika in a large bowl. Reserve 1/4 cup of the mayonnaise mixture for brushing the bread slices.
Add the green onion, parsley, celery and eggs to the remaining mayonnaise mixture and gently fold to combine; season with salt and pepper to taste.
Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown or place on a baking sheet and place under the broiler for 45 seconds per side. Brush the top of the bread slices with the reserved mayonnaise mixture lightly.
Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves. Serve open-faced.

Nutrition Facts : Calories 265.3, Fat 21.3, SaturatedFat 4.7, Cholesterol 373, Sodium 233.8, Carbohydrate 4.7, Fiber 1.7, Sugar 2.4, Protein 13.6

PAPRIKA EGG SALAD

Paprika Egg Salad image

This orange-colored egg salad has a little "bite" from the paprika. I've used sweet or smoked paprika.

Provided by Parsley

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 large hard-boiled eggs, cooled, peeled and chopped
1 -2 celery rib, chopped
6 green onions, chopped (white and light green parts)
1/2 cup mayonnaise (or more or less)
1 1/2 teaspoons paprika
1/8-1/4 teaspoon salt, to taste
1/4 teaspoon black pepper
1/4 teaspoon tarragon
1/4 teaspoon sugar

Steps:

Mix all together in a bowl to evenly mix.
Chill until ready to serve.

EGG SALAD WITH SMOKED PAPRIKA (SANDWICH)

Egg Salad With Smoked Paprika (Sandwich) image

Make and share this Egg Salad With Smoked Paprika (Sandwich) recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 large eggs
cold water
ice cube
2 tablespoons mayonnaise
2 tablespoons minced chives
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
8 slices sourdough bread (1/2-inch thick slices)
2 cups watercress leaves
avocado, slices
tomatoes, slices

Steps:

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.

Nutrition Facts : Calories 545.1, Fat 14.4, SaturatedFat 4.1, Cholesterol 373.9, Sodium 1003.5, Carbohydrate 75.2, Fiber 3.3, Sugar 4.2, Protein 28.2

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Hard boil your eggs. My preferred method is to time 10 minutes from the point the eggs have started to boil, and then I drain them and rinse them under cool water then let them sit in cold water in the pan they were cooked in until they've cooled (about 5-10 minutes).
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