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Egg Salad Sandwich

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 minutes
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
  1. Peel and chop the eggs into medium chunks.
  2. In a bowl, mix together Miracle Whip, capers, smoked paprika, mustard, onion, salt, and pepper.
  3. Fold in the chopped eggs gently until coated.
Adjust seasoning:
  1. More Miracle Whip → creamier
  2. More smoked paprika → smokier
  3. More capers → brinier
Finish and Assemble
  1. Chill 20–30 minutes if possible for best flavor.
  2. Toast the rye bread until crisp and fragrant.
  3. Spoon the egg salad onto the toasted rye and top with a light dusting of smoked paprika.