Zutaten für Smoked Paprika Egg Salad Sandwich On Whole Grain
- 1/2 cup Hellmann's mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- Paprika
- Salt & Freshly Ground Black Pepper
- Green Onions
- Flat Leaf Parsley
- 2 tablespoons finely chopped celery
- Hard Boiled Eggs
- Olive Oil
- Grain
- Red Onion
- Fresh Parsley Leaves
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Zubereitung von Smoked Paprika Egg Salad Sandwich On Whole Grain
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, and smoked paprika until well combined.
- Reserve 1/4 cup of the mayonnaise mixture; set aside for brushing the bread.
- Add the chopped green onion, parsley, celery, and hard-boiled eggs to the remaining mayonnaise mixture. Gently fold to combine.
- Season generously with salt and pepper to taste.
- Brush both sides of each bread slice with olive oil.
- Grill the bread slices in a grill pan or on a griddle until lightly golden brown (about 1-2 minutes per side), or toast under the broiler for 45 seconds per side.
- Lightly brush the top of each toasted bread slice with the reserved mayonnaise mixture.
- Divide the egg salad evenly among 4 slices of bread.
- Top with thinly sliced red onion (optional) and a few parsley leaves.
- Serve open-faced immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
9g
Fat
23g
Carbs
1g
