Egg Salad With Smoked Paprika (Sandwich) - cooking recipe

Ingredients

8 large eggs
cold water
ice cube
2 tablespoons mayonnaise
2 tablespoons minced chives
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
8 slices sourdough bread (1/2-inch thick slices)
2 cups watercress leaves
Toppings (optional)
avocado, slices
tomatoes, slices

Preparation

Place eggs in a large saucepan and add enough cold water to cover.
Bring to a boil over high heat.
Remove pan from heat.
Cover and let stand for 15 minutes.
Fill a medium bowl with 1 quart of cold water and ice cubes; transfer eggs to chill for 5 minutes.
Peel off shells and finely dice eggs.
In a medium bowl, combine eggs, mayonnaise, chives, smoked paprika, salt, and pepper.
Cover and refrigerate for at least 30 minutes or for up to 2 days to allow flavors to blend and mixture to chill.
Lightly toast bread and place on a work surface.
Divide egg salad equally among 4 bread slices.
Top with watercress, avocados, and tomatoes, if desired, and cover with remaining bread.