EGG SALAD SUPREME

EGG SALAD SUPREME image

Provided by @MakeItYours

Number Of Ingredients 12

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Egg Salad Supreme
6 sandwiches, about 3 cups filling
Here's a simple, delicious sandwich. The dry mustard and paprika give it a wonderful surprising wasabi-y or horseradish-y accent.
12 hard-boiled eggs
1/2 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon hot Hungarian paprika
¼ cup minced shallot
¼ cup chopped green onion or fresh parsley leaves
¼ cup minced celery
1/2 cup mayonnaise, homemade (see page 309) or store-bought
12 slices White Sandwich Bread (page 303)

Steps:

Roughly chop the eggs and place them in a mixing bowl. Add the salt, mustard, paprika, shallot, green onion, celery, and mayonnaise. Stir with a rubber spatula or a spoon until very well blended. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days.
Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.
Since it was a day eating and cooking for myself, I went easy for dinner, I made the egg salad supreme from Emeril's new kicked-up sandwich cookbook.
I made enough for leftovers, I love egg salad and this was great, only thing I did different I added some Bam! Emeril's essence for extra heat...I loved the taste of this egg salad it was a different taste then what I'm used to and always made it like mom, but sorry mom...I loved this new egg salad supreme....I used a honey wheat and it was a little spicy sweet with the bread...Again, I'm not just saying this but seriously this book is amazing a lot of great sandwich recipes, and its everything its the full monty recipes that cover everything to make an amazing sandwich...