Sandwiches

Spanish Egg-salad Party Sandwiches

3
6
5 hard-boiled eggs, peeled
1/2 tsp Spanish hot smoked paprika
2 tbsp mayonnaise
1/2 tsp salt
5 slices whole wheat sandwich bread, cut horizontally (ask the bakery to do this for you)
1 tbsp butter, at room temperature
25 small pimiento-stuffed or manzanilla olives
Grate eggs into a medium bowl. Stir in paprika, mayo and salt. Season with pepper. Cut crusts from bread, then, using a rolling pin, flatten each slice of bread. Spread each with a little butter on 1 side. Divide egg salad equally among bread slices, and smooth with a knife. Lay 4 or 5 olives at the short end of each sandwich, and roll into a short log. Wrap tightly with plastic wrap. Refrigerate at least 1 hour, but best overnight, before slicing and serving.
Nutritions

Calories
1449

Sodium
1263mg
52% DV

Fat
119g
183% DV

Protein
34g
68% DV

Carbs
51g
17% DV

Fiber
10g
43% DV