Egg Salad Supreme
This egg salad supreme recipe is simple to make and elevated with the addition of shallots and herbs. You'll wonder why you've never made it this way before.
Servings: 6 Servings
Calories: 428kcal
Ingredients
- 12 hard-boiled eggs
- ½ teaspoon salt
- 1 teaspoon dry mustard
- ½ teaspoon hot Hungarian paprika
- ¼ cup minced shallot
- ¼ cup chopped green onion or fresh parsley leaves
- ¼ cup minced celery
- ½ cup mayonnaise homemade or store-bought
- 12 slices White Sandwich Bread
Instructions
- Roughly chop the eggs and place them in a mixing bowl. Add the salt, mustard, paprika, shallot, green onion, celery, and mayonnaise.
- Stir with a rubber spatula or a spoon until very well blended. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days.
- Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.
Notes
Makes 6 sandwiches, about 3 cups filling
Nutrition
Calories: 428kcal | Carbohydrates: 28g | Protein: 18g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 381mg | Sodium: 681mg | Potassium: 252mg | Fiber: 2g | Sugar: 5g | Vitamin A: 845IU | Vitamin C: 4mg | Calcium: 167mg | Iron: 3mg
