Ingredients
Equipment
Method
Preparation Steps:
- Start by peeling your hard-boiled eggs. Rinse them under cold water to remove any shell remnants, then dry them gently with a paper towel. Place the eggs in a mixing bowl.
- Using a fork, mash the eggs to your desired consistency. Some prefer a smoother texture, while others enjoy a chunkier bite.
- Add the mayonnaise, white vinegar, dry mustard, yellow mustard, minced onion, salt, pepper, and smoked paprika to the bowl with the eggs. Stir everything together until well combined. Taste and adjust the seasoning if necessary.
- Take your slices of bread and spread a generous amount of the egg salad mixture onto one slice. Top with another slice of bread to create a sandwich. Repeat this process for the remaining bread and egg salad.
- Cut the sandwiches in half diagonally or into quarters for easy handling. Serve immediately, or cover and refrigerate until you’re ready to enjoy them.
Notes
- Prepare the egg salad mixture up to 2 days in advance and store it in the refrigerator.
- Assemble the sandwiches fresh to avoid soggy bread.
- Leftover egg salad can be stored in the refrigerator for up to 3 days.