Spanish egg-salad party sandwiches


  • Prep Time25 mins
  • Total Time30 mins
  • Makes6 Servings
*PLUS chilling time
Spanish egg-salad party sandwiches

Roberto Caruso

Chatelaine Triple Tested

Add hot smoked paprika and olives to a regular egg salad recipe and create Spanish egg-salad party sandwiches — they are sure to be a big hit.


  • 5 hard-boiled eggs, peeled

  • 1/2 tsp Spanish hot smoked paprika

  • 2 tbsp mayonnaise

  • 1/2 tsp salt

  • 5 slices whole-wheat sandwich bread, cut horizontally (ask the bakery to do this for you)

  • 1 tbsp butter, at room temperature

  • 25 small pimento-stuffed or manzanilla olives


  • Grate eggs into a medium bowl. Stir in paprika, mayo and salt. Season with pepper.

  • Cut crusts from bread, then, using a rolling pin, flatten each slice of bread. Spread each with a little butter on 1 side. Divide egg salad equally among bread slices, and smooth with a knife. Lay 4 or 5 olives at the short end of each sandwich, and roll into a short log. Wrap tightly with plastic wrap. Refrigerate at least 1 hour, but best overnight, before slicing and serving.

Nutrition (per serving)

Calories 247, Protein 11g, Carbohydrates 21g, Fat 13g, Fibre 4g, Sodium 703mg.