Creamy, dreamy egg salad with mayonnaise piled high on toasted bread with fresh greens and ripe tomato. This timeless sandwich is perfect for lunch, breakfast, or a light dinner!
Ingredients
For the Egg Salad:
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6 large eggs, hard-boiled
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½ cup mayonnaise
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1 tablespoon Dijon mustard
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2 tablespoons fresh parsley or chives, finely chopped
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Salt and black pepper to taste
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¼ teaspoon paprika (optional)
For Assembly:
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2 slices bread (white, wheat, or sourdough), toasted
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Fresh lettuce or spinach leaves
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1 ripe tomato, sliced
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Butter for toasting bread (optional)
Instructions
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Boil Eggs – Place eggs in a pot, cover with cold water. Bring to boil, then remove from heat. Cover and let sit 10-12 minutes. Transfer to ice water bath and cool completely.
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