Ingredients
Equipment
Method
Instructions
- Begin by peeling the hard-boiled eggs. Rinse them under cold water to remove any shell residue, then place them in a mixing bowl. Using a fork, mash the eggs until they reach your desired consistency.
- Add the mayonnaise, white vinegar, dry mustard, yellow mustard, minced sweet onion, salt, pepper, and smoked paprika to the bowl with the mashed eggs. Mix everything together until well combined.
- Taste your egg salad and adjust the seasoning as needed. You can add more salt, pepper, or even a dash more mustard if you like it tangier.
- Take two slices of your chosen bread and generously spread the egg salad on one slice. Top with the other slice of bread.
- Using a sharp knife, slice your sandwiches in half, diagonally or straight, depending on your preference. Arrange them on a platter, and they’re ready to serve!
Notes
- For the best flavor, allow the egg salad to chill in the refrigerator for at least 30 minutes before serving.
- If you have any leftovers, store them in an airtight container in the refrigerator for about 3-4 days.
- Feel free to customize your sandwich with toppings such as lettuce, tomato, or avocado.