Sandwiches

Spanish Egg-salad Party Sandwiches

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

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For an easy chicken breast recipe, look no further than this slow cooker chicken enchilada pasta recipe. Plus, to make things even easier you can make up our easy shredded chicken recipe, and use it right away in this orzo recipe. You know those days when you want to eat something that is tasty, but ...

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