Hazelnut Free Egg Salad Sandwich

Total time37 min

Prep time15 min

Cook time12 min

4.8

(25)

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Ingredients

4 servings

8 large eggs
⅓ cup mayonnaise
1 tsp dijon mustard
1 tsp apple cider vinegar
2 stalks celery, finely diced
2 tbsp red onion, finely minced
1 tbsp fresh chives, thinly sliced
½ tsp salt
¼ tsp black pepper
⅛ tsp paprika
8 slices sandwich bread, toasted

For serving

4 leaves romaine or butter lettuce (optional)
4 slices tomato (optional)

Instructions

1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from heat, cover, and let sit for 11 minutes.
2
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until fully chilled. Peel the eggs under running water.

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