Best 5 Smoked Paprika Egg Salad Sandwich On Whole Grain Recipes

Searching for a delectable and wholesome lunch option? Look no further than the smoked paprika egg salad sandwich on whole grain bread. This delightful sandwich combines the smoky, vibrant flavors of smoked paprika with creamy, protein-packed eggs, crunchy vegetables, and fresh herbs, all nestled between two slices of hearty whole grain bread. Whether you're packing a lunch for work or school, or simply enjoying a leisurely weekend brunch, this sandwich is sure to tantalize your taste buds and leave you feeling satisfied.

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SMOKED PAPRIKA EGG SALAD SANDWICH ON WHOLE GRAIN

Smoked Paprika Egg Salad Sandwich on Whole Grain image

Make and share this Smoked Paprika Egg Salad Sandwich on Whole Grain recipe from Food.com.

Provided by Rinshinomori

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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

Nutrition Facts : Calories 265.3, Fat 21.3, SaturatedFat 4.7, Cholesterol 373, Sodium 233.8, Carbohydrate 4.7, Fiber 1.7, Sugar 2.4, Protein 13.6

CHUNKY DEVILED EGG SALAD ON GRILLED COUNTRY WHEAT

Chunky Deviled Egg Salad on Grilled Country Wheat image

Win A Day As An Apprentice Chef In New York City (NAPSA) - Tired of the same old meals? With spring cleaning in full swing, the closet is not the only space in the house that needs a little lift-so does your recipe box. A makeover recipe contest is challenging home cooks to use Dijon mustard. It can be as simple as sprucing up your everyday tuna salad for a mouth-watering meal, or adding a tablespoon of Dijon mustard to your cheese fondue to liven up the taste. Maille, the original makers of Dijon mustard, founded by Antoine Maille in 1747, has teamed up with renowned chef Michael Lomonaco of the Travel Channel, and leading New York City restaurants, to launch this recipe makeover contest. Simply use Maille Dijon mustard to transform a basic meal into an extraordinary one. 'Upgrading and making over a familiar recipe into something fresh and original can be a lot of fun and actually quite simple,' says Lomonaco. 'Try adding Dijon mustard, a staple in everyone's pantry, into a regular mac-n-cheese dish or potato salad to enliven the recipe and add some French flair, versatile flavor and big taste to these everyday meals.' Lomonaco will judge the recipes and select the winner, who will receive a day in the kitchen at Noche, a night out in New York City and a year's supply of Maille Dijon mustard. To enter, send in a paper recipe in a hand-addressed envelope to: The Maille Makeover Recipe Contest, c/o Fleishman-Hillard, 220 East 42nd St., 12th Floor, New York, NY 10017. For more information on how to enter, for complete contest rules, or to submit your recipe via e-mail, write to [email protected]. The contest will run through June 20, 2004. Take inspiration from the transformation of an everyday egg salad sandwich into an extraordinary Chunky Deviled Egg Salad sandwich.

Provided by Chris WebAdmin

Number Of Ingredients 8

Ingredients

8 eggs (hard boiled, chilled and roughly chopped)
1/4 cup scallion (finely sliced )
4 teaspoons Maille cornichons (finely chopped )
1/4 cup mayonnaise
2 tablespoons Maille Dijon Originale mustard
1/4 teaspoon cayenne
1/4 teaspoon Tabasco
8 1-inch slices country wheat bread

Steps:

Place eggs, scallions and cornichons in a medium size bowl. Set aside.
In a small bowl mix together mayonnaise, Dijon mustard, cayenne and Tabasco. Add to eggs and mix well.
Grill or toast 8 slices of bread. Divide egg salad among 4 slices of bread and top with remaining 4 slices of toasted bread.

PAPRIKA EGG SALAD

Paprika Egg Salad image

This orange-colored egg salad has a little "bite" from the paprika. I've used sweet or smoked paprika.

Provided by Parsley

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 large hard-boiled eggs, cooled, peeled and chopped
1 -2 celery rib, chopped
6 green onions, chopped (white and light green parts)
1/2 cup mayonnaise (or more or less)
1 1/2 teaspoons paprika
1/8-1/4 teaspoon salt, to taste
1/4 teaspoon black pepper
1/4 teaspoon tarragon
1/4 teaspoon sugar

Steps:

Mix all together in a bowl to evenly mix.
Chill until ready to serve.

SMOKED PAPRIKA EGG SALAD SANDWICH ON WHOLE GRAIN

Smoked Paprika Egg Salad Sandwich on Whole Grain image

Smoky paprika and a bit of tangy vinegar add an updated twist to an egg salad on whole wheat sandwich.

Provided by Allrecipes Member

Time 22m

Yield 4

Number Of Ingredients 13

Ingredients

⅔ cup Hellmann's Lite mayonnaise
2 tablespoons Hellmann's Dijonnaise
1 tablespoon white wine vinegar
1 tablespoon smoked Spanish paprika (or sweet paprika)
1 pinch Salt and freshly ground black pepper
2 each green onions (green and pale green part), thinly sliced
1 cup diced celery
3 tablespoons finely chopped flat-leaf parsley
8 large eggs hard cooked eggs, peeled and coarsely chopped
3 tablespoons olive oil
8 slices whole grain or whole wheat bread
½ small onion, thinly sliced
4 sprigs Parsley leaves, for garnish

Steps:

Whisk together the mayonnaise, Dijonnaise, and paprika in a large bowl. Reserve 1/4 cup of the mayonnaise. Add the green onion, parsley, celery and eggs to the remaining mayonnaise and gently fold to combine; season with salt and pepper to taste.
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.
Spread some of the reserved mayonnaise on each slice of bread. Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves.

Nutrition Facts : Calories 510 calories, Carbohydrate 32.1 g, Cholesterol 425.1 mg, Fat 32.8 g, Fiber 6 g, Protein 21.1 g, SaturatedFat 5.2 g, Sodium 838.1 mg, Sugar 5.7 g

SMOKED PAPRIKA EGG SALAD SANDWICH ON WHOLE GRAIN

Smoked Paprika Egg Salad Sandwich on Whole Grain image

Smoky paprika and a bit of tangy vinegar add an updated twist to an egg salad on whole wheat sandwich.

Provided by Allrecipes Member

Time 22m

Yield 4

Number Of Ingredients 13

Ingredients

⅔ cup Hellmann's Lite mayonnaise
2 tablespoons Hellmann's Dijonnaise
1 tablespoon white wine vinegar
1 tablespoon smoked Spanish paprika (or sweet paprika)
1 pinch Salt and freshly ground black pepper
2 each green onions (green and pale green part), thinly sliced
1 cup diced celery
3 tablespoons finely chopped flat-leaf parsley
8 large eggs hard cooked eggs, peeled and coarsely chopped
3 tablespoons olive oil
8 slices whole grain or whole wheat bread
½ small onion, thinly sliced
4 sprigs Parsley leaves, for garnish

Steps:

Whisk together the mayonnaise, Dijonnaise, and paprika in a large bowl. Reserve 1/4 cup of the mayonnaise. Add the green onion, parsley, celery and eggs to the remaining mayonnaise and gently fold to combine; season with salt and pepper to taste.
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.
Spread some of the reserved mayonnaise on each slice of bread. Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves.

Nutrition Facts : Calories 510 calories, Carbohydrate 32.1 g, Cholesterol 425.1 mg, Fat 32.8 g, Fiber 6 g, Protein 21.1 g, SaturatedFat 5.2 g, Sodium 838.1 mg, Sugar 5.7 g

Tips:

For a smoky flavor, use smoked paprika. If you don't have smoked paprika, you can substitute regular paprika, but the flavor will be less intense.
Use hard-boiled eggs that are cooked through but not overcooked. Overcooked eggs will be dry and crumbly.
Mash the eggs with a fork or potato masher until they are finely chopped. This will help the egg salad to spread evenly on the bread.
Add mayonnaise, mustard, salt, and pepper to taste. You can also add other ingredients, such as chopped celery, onion, or pickles.
Spread the egg salad on slices of bread and top with your favorite toppings, such as lettuce, tomato, or bacon.

Conclusion:

Smoked paprika egg salad sandwiches are a delicious and easy lunch or snack. They are perfect for picnics, potlucks, or on-the-go meals. With a few simple ingredients, you can create a flavorful and satisfying sandwich that everyone will enjoy.