Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon paprika
- salt and pepper to taste
- 8 slices whole-grain bread
- lettuce leaves optional
Instructions
- 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.
- Peel the cooled eggs and chop them into small pieces. Transfer to a mixing bowl.
- Add mayonnaise, Dijon mustard, paprika, salt, and pepper to the chopped eggs. Mix until well combined.
- Spread the egg salad evenly onto four slices of bread. If desired, add lettuce leaves on top of the egg salad.
- Top with the remaining slices of bread, cut each sandwich in half, and serve.
