Egg Salad With Smoked Paprika (sandwich)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 large eggs
• cold water
• ice cube
• 2 tablespoons mayonnaise
• 2 tablespoons minced chives
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 8 slices sourdough bread (1/2-inch thick slices)
• 2 cups watercress leaves
• avocado, slices
• tomato, slices

Recipe

• 1 place eggs in a large saucepan and add enough cold water to cover.
• 2 bring to a boil over high heat.
• 3 remove pan from heat.
• 4 cover and let stand for 15 minutes.
• 5 fill a medium bowl with 1 quart of cold water and ice cubes; transfer eggs to chill for 5 minutes.
• 6 peel off shells and finely dice eggs.
• 7 in a medium bowl, combine eggs, mayonnaise, chives, smoked paprika, salt, and pepper.
• 8 cover and refrigerate for at least 30 minutes or for up to 2 days to allow flavors to blend and mixture to chill.
• 9 lightly toast bread and place on a work surface.
• 10 divide egg salad equally among 4 bread slices.
• 11 top with watercress, avocados, and tomatoes, if desired, and cover with remaining bread.