Ingredients
-
2/3 cup mayonnaise
-
2 tablespoons Dijon mustard
-
1 tablespoon white wine vinegar
-
1 tablespoon smoked spanish paprika (or sweet paprika)
-
salt & freshly ground black pepper
-
2 green onions, thinly sliced (green and pale green part)
-
3 tablespoons finely chopped flat leaf parsley
-
1 cup diced celery
-
8 hard-boiled eggs, peeled and coarsely chopped
-
3 tablespoons olive oil (for brushing the bread slices)
-
8 slices whole grain or 8 slices whole wheat bread
-
1/2 small red onion, thinly sliced
-
fresh parsley leaves, for garnish
Instructions
- Whisk together the mayonnaise, dijon mustard, white wine viengar, and smoked Spanish paprika in a large bowl. Reserve 1/4 cup of the mayonnaise mixture for brushing the bread slices.
- Add the green onion, parsley, celery and eggs to the remaining mayonnaise mixture and gently fold to combine; season with salt and pepper to taste.
- Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown or place on a baking sheet and place under the broiler for 45 seconds per side. Brush the top of the bread slices with the reserved mayonnaise mixture lightly.
- Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves. Serve open-faced.