Name: Smoked Paprika Egg Salad on Toasted Rye
Prep time: 10 min
Ingredients: 4 jumbo hard-boiled eggs (peeled); 3 Tbsp Miracle Whip; 2 Tsp Capers (drained); ½ tsp Smoked paprika (plus a pinch for garnish); 1 tsp Yellow mustard (optional but recommended); 1 Tbsp Finely minced onion (optional); Pinch Salt; Pinch Black pepper (Course Ground); 4 Slices Rye bread (lightly toasted)

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Smoked Paprika Egg Salad on Toasted Rye

This creamy smoked-paprika egg salad blends chopped jumbo eggs with Miracle Whip and briny capers for a bright, savory flavor, served generously on crisp toasted rye for the perfect easy lunch.

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Prep Time 10

Servings: 2 Sandwiches

Course: Lunch, Sandwich

Cuisine: American

Ingredients Method

Ingredients

4 jumbo hard-boiled eggs peeled
3 Tbsp Miracle Whip
2 Tsp Capers drained
½ tsp Smoked paprika plus a pinch for garnish
1 tsp Yellow mustard optional but recommended
1 Tbsp Finely minced onion optional
Pinch Salt
Pinch Black pepper Course Ground
4 Slices Rye bread lightly toasted

Method

Make the Egg Salad

Peel and chop the eggs into medium chunks.
In a bowl, mix together Miracle Whip, capers, smoked paprika, mustard, onion, salt, and pepper.
Fold in the chopped eggs gently until coated.

Adjust seasoning:

More Miracle Whip → creamier
More smoked paprika → smokier
More capers → brinier

Finish and Assemble

Chill 20–30 minutes if possible for best flavor.
Toast the rye bread until crisp and fragrant.
Spoon the egg salad onto the toasted rye and top with a light dusting of smoked paprika.

Major Grubbage

Smoked Paprika Egg Salad on Toasted Rye

Ingredients

Method

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