Egg Salad With Smoked Paprika (Sandwich)

• large eggs↗8
• cold water
• ice cube
• mayonnaise↗2 tablespoons
• minced chives2 tablespoons
• smoked paprika↗1⁄2 teaspoon
• sea salt↗1⁄4 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• sourdough bread (1/2-inch thick slices)↗8 slices
• watercress leaves↗2 cups
• Toppings (optional)
• avocado, slices↗
• tomatoes, slices↗

Step-by-step instructions

1. 1

   Place eggs in a large saucepan and add enough cold water to cover.

2. 2

   Bring to a boil over high heat.

3. 3

   Remove pan from heat.

4. 4

   Cover and let stand for 15 minutes.

5. 5

   Fill a medium bowl with 1 quart of cold water and ice cubes; transfer eggs to chill for 5 minutes.

6. 6

   Peel off shells and finely dice eggs.

7. 7

   In a medium bowl, combine eggs, mayonnaise, chives, smoked paprika, salt, and pepper.

8. 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. 9

   Lightly toast bread and place on a work surface.

10. 10

    Divide egg salad equally among 4 bread slices.

11. 11

    Top with watercress, avocados, and tomatoes, if desired, and cover with remaining bread.