Egg Salad Supreme, From Emeril Lagasse's new book, Kicked-Up Sandwiches
12 hard-boiled eggs 1/2 teaspoon salt 1 teaspoon dry mustard 1/2 teaspoon hot Hungarian paprika ¼ cup minced shallot ¼ cup chopped green onion or fresh parsley leaves ¼ cup minced celery 1/2 cup mayonnaise, homemade (see page 309) or store-bought 12 slices White Sandwich Bread (page 303) Instructions
1. Roughly chop the eggs and place them in a mixing bowl. Add the salt, mustard, paprika, shallot, green onion, celery, and mayonnaise. Stir with a rubber spatula or a spoon until very well blended. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days. 2. Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.