Smoked Paprika Egg Salad Sandwich on Whole Grain

• mayonnaise↗2⁄3 cup
• Dijon mustard↗2 tablespoons
• white wine vinegar↗1 tablespoon
• smoked spanish paprika (or sweet paprika)↗1 tablespoon
• salt & freshly ground black pepper
• green onions, thinly sliced (green and pale green part)↗2
• finely chopped flat leaf parsley3 tablespoons
• diced celery1 cup
• hard-boiled eggs, peeled and coarsely chopped8
• olive oil (for brushing the bread slices)↗3 tablespoons
• slices whole grain or 8 slices whole wheat bread8
• small red onion, thinly sliced↗1⁄2
• fresh parsley leaves, for garnish (optional)↗

  for garnish (optional)

Step-by-step instructions

1. 1

   Whisk together the mayonnaise, dijon mustard, white wine viengar, and smoked Spanish paprika in a large bowl. Reserve 1/4 cup of the mayonnaise mixture for brushing the bread slices.

2. 2

   Add the green onion, parsley, celery and eggs to the remaining mayonnaise mixture and gently fold to combine; season with salt and pepper to taste.

3. 3

   Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown or place on a baking sheet and place under the broiler for 45 seconds per side. Brush the top of the bread slices with the reserved mayonnaise mixture lightly.

4. 4

   Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves. Serve open-faced.