Smoked Paprika Egg Salad Sandwich on Whole Grain Bread
Created by Bobby Flay
Give in to your appetite and enjoy a hearty—and healthy—sandwich.
Servings: Serves 4
  • 2/3 cup Hellmann's Lite mayonnaise
  • 2 Tbsp. Hellmann's Dijonnaise
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. smoked Spanish paprika (or sweet paprika)
  • Salt and freshly ground black pepper
  • 2 green onions (green and pale green part), thinly sliced
  • 1 cup diced celery
  • 3 Tbsp. finely chopped flat leaf parsley
  • 8 hard-cooked eggs , peeled and coarsely chopped
  • 3 Tbsp. olive oil
  • 8 slices whole grain or whole wheat bread
  • 1/2 small onion , thinly sliced
  • Parsley leaves , for garnish, optional
  • Directions
    Whisk together the mayonnaise, Dijonnaise and paprika in a large bowl. Reserve 1/4 cup mayonnaise. Add the green onion, parsley, celery and eggs to the remaining mayonnaise 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.

    Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves.


    Next Story