Egg Salad for Sandwiches

Prep:

10 m

Cook:

15 m

Ready in:

25 m

Yum

A perfect egg salad to serve on rye bread! The taste is wonderful and the texture is so pleasant!

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INGREDIENTS

Servings: 4

Eggs

Mayonnaise

½ cup

Prepared yellow mustard

1 tsp.

Green onion

¼ cup, chopped

Salt

to taste

Pepper

to taste

Paprika

¼ tsp.

DIRECTIONS

Put the eggs in a saucepan and cover with cold water. Bring to a boil and remove from heat immediately.
Cover the saucepan and let the eggs stand in hot water for 10 to 12 minutes.
Remove the eggs from the water, cool, peel, chop.
Put the eggs in a bowl and add mayonnaise, mustard, and onion. Season with spices and stir on your favorite bread.

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