Spanish egg-salad party sandwiches
12
- Prep Time25 min
- Total Time30 min
- Makes6 Servings
Roberto Caruso
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.
Ingredients
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
Instructions
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.
