Egg Salad Sandwich
Classic egg salad with sandwich-shop comfort. Creamy hard-boiled eggs get mixed with mayo, relish, Dijon mustard, green onion, paprika, and a tiny pinch of rosemary for a simple egg salad that’s ready for toast, lettuce wraps, or a fully loaded sandwich.
Ingredients
- 6hard-boiled eggsAmount6Ingredienthard-boiled eggs,Preparationpeeled, peeled
- 1 tbsprelishAmount1 tbspIngredientrelish
- 3 tbspmayonnaiseAmount3 tbspIngredientmayonnaise
- 2 tspDijon mustardAmount2 tspIngredientDijon mustard
- 1 pinchrosemaryAmount1 pinchIngredientrosemaryPreparationcrushed crushed
- 2 tbspgreen onionAmount2 tbspIngredientgreen onion,Preparationgreen part only, sliced, green part only, sliced
- 1 pinchpaprikaAmount1 pinchIngredientpaprika
- Salt and ground pepperIngredientSalt and ground pepper
- BaconIngredientBacon
- SpinachIngredientSpinach
- BreadIngredientBread of choice of choice
Instructions
- 1
In a medium bowl, mash hard-boiled eggsAmount6Ingredienthard-boiled eggs,Preparationpeeled with a fork until desired consistency is reached.
- 2
Add relish, mayonnaise, Dijon mustardAmount2 tspIngredientDijon mustard, rosemary, green onion, paprika, salt, and pepper.
- 3
Stir until mixed.
- 4
Cover and chill in the refrigerator for at least 15 minutes.
- 5
While egg salad chills, cook bacon, if using, and wash spinachIngredientSpinach.
- 6
Serve egg salad on bread of choice with bacon and spinachIngredientSpinach, if desired.
Cook it from the original
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