Egg Salad Sandwich
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1
Place eggs in a large saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes, then transfer to an ice water bath to cool.
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2
Peel the cooled eggs and chop them into small pieces. Transfer to a mixing bowl.
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3
Add mayonnaise, Dijon mustard, paprika, salt, and pepper to the chopped eggs. Mix until well combined.
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4
Spread the egg salad evenly onto 4 slices of bread. If desired, add lettuce leaves on top of the egg salad.
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Full recipe &
nutritional value on foodfaithfitness.com
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