Egg salad is a picnic staple, and we love snagging the leftovers for egg salad sandwiches, the Kneaders way!
While you can also use Rye or Sourdough, we recommend picking up a loaf of Hazelnut 12 Grain bread for this quick and easy sandwich. The grains and baked-in hazelnuts pair perfectly with our egg salad recipe.
Ingredients
- 1 loaf Kneaders 12 Grain Hazelnut Bread
- 8 eggs
- ½ C mayonnaise
- 2 tsp yellow mustard
- ¼ C chopped green onions
- ½ tsp paprika
- Salt and pepper to taste
Directions
- Place eggs in a saucepan and cover with cold water, bring to a boil
- Remove from heat and let stand for 10 to 12 minutes
- Remove eggs to cool, then peel and chop
- Place chopped eggs in a bowl, stir in mayonnaise, mustard and green onion
- Season with salt, pepper and paprika
- Mix and spread between two slices of Hazelnut 12-Grain or enjoy open-faced
