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Egg Salad With Smoked Paprika (Sandwich)

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“In ‘400 Best Sandwich Recipes’”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggs in a large saucepan and add enough cold water to cover.
  2. Bring to a boil over high heat.
  3. Remove pan from heat.
  4. Cover and let stand for 15 minutes.
  5. Fill a medium bowl with 1 quart of cold water and ice cubes; transfer eggs to chill for 5 minutes.
  6. Peel off shells and finely dice eggs.
  7. In a medium bowl, combine eggs, mayonnaise, chives, smoked paprika, salt, and pepper.
  8. Cover and refrigerate for at least 30 minutes or for up to 2 days to allow flavors to blend and mixture to chill.
  9. Lightly toast bread and place on a work surface.
  10. Divide egg salad equally among 4 bread slices.
  11. Top with watercress, avocados, and tomatoes, if desired, and cover with remaining bread.

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