This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.
Original recipe yields 4 servings
- 8 eggs
- ½ cup mayonnaise
- 1 teaspoon prepared yellow mustard
- ¼ cup chopped green onion
- salt and pepper to taste
- ¼ teaspoon paprika
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
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344 calories; protein 13g 26% DV; carbohydrates 2.3g 1% DV; fat 31.9g 49% DV; cholesterol 382.5mg 128% DV; sodium 350.6mg 14% DV.