Breakfast
Delicious Egg Salad for Sandwiches
Creamy, tangy, and delightfully rich egg salad made for sandwiching between soft bread or croissants. A lunchtime classic.
Ingredients:
- 8 eggs
- 1/2 cup mayonnaise
- 1 teaspoon prepared yellow mustard
- 1/4 cup chopped green onion salt and pepper to taste
- 1/4 teaspoon paprika
Directions:
- 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.