Skip to main content

Have an Eggselent Egg Salad Sandwich for Lunch Today!

Egg salad is about as common as the bread it is served upon and here's the version Bill and I both like it.

 Instead of yellow mustard, I usually add ground mustard instead.  The more you add, the more of a bite your egg salad will have.  I then include a touch of ground tarragon, smoked paprika and seasoned pepper for plenty of seasoning. 

Smoked paprika is a striking deep red.  Due to the slow oak smoking, it has an intoxicating smoky aroma.  There are different degrees of it from mild to hot and if you haven’t tried it, you are in for a surprise.

Now, for making hard cooked eggs:    I use eggs that are at least a week old, seems like they peel easier.   Place eggs in a sauce pan with enough cold water to cover eggs by 1 inch; bring the water to a boil.  Remove the pan from the burner and cover with a lid.  Let it stand for 25 minutes, drain the water off and then fill the pan with cold water and let set for a couple of minutes.  Drain and refrigerate.  The eggs will have a smooth texture and there will be no green/grey rings around the yolk.

So, get busy and start cooking your hard boiled eggs so they will be cooled by lunch time!

Eggselent Egg Salad Sandwich


6 hard cooked eggs, cooled, peeled and diced
5 large pimento stuffed green olives, chopped
2 tablespoons onions, minced
1/3 cup mayonnaise
1½ tablespoons pickle relish
1 teaspoon ground mustard
¼ teaspoon ground tarragon
½ teaspoon smoked paprika
¼ teaspoon salt
½ teaspoon McCormick’s Seasoned Pepper Blend
Rye or whole-wheat bread, toasted


Place eggs in a mixing bowl.
Add olives and onions.
Add mayonnaise and pickle relish and combine.
Add ground mustard, tarragon, paprika, salt and pepper, blend well.
Spread mixture on your favorite toast and make a sandwich.
Makes 6 sandwiches

Pam’s note:  Bill convinced me that sandwiches are always better on toast. 

I wonder how it would be with a slice or two of crisp bacon on it...


  1. I have never seen smoked paprika, I must have a look out for it but maybe you can only get it in the USA. The recipe sounds good. Diane

  2. I don't think I've ever met an egg salad I didn't like. Yum! Yours looks and sounds fantastic!

  3. Good idea Pam!! Eggs salad, wow!!

  4. Love egg salad, now I have to go make some, you just gave me a craving!

    "Egg"siting recipe :)

  5. I love egg salad, and often forget about it! Usually mine includes, a little mayo, mustard, dill pickle relish, s&p...but yours sounds good too!

  6. Egg salad happens to be one of my all-time favs, although I don't make it often. This recipe sounds great. I love that you use tarragon and smoked paprika in it!

  7. I love egg salad! Some of the spices you put in this sound excellent! Mine is usually pretty basic. Thanks!

  8. Oh I love the idea of olives in egg salad. This sounds wonderful, especially with the smoked paprika too. Yum........

  9. Did someone say bacon? I think everything is better with bacon on it. Although this does look like a pretty tasty egg salad!

    Thanks for stopping by today and Happy Earth Day!

  10. Spicy and different. Makes me want to try egg salad!

  11. Yes, adding some bacon will be great!

  12. Hello Pam!!

    Brussels calling!! Your egg salad looks superb & so inviting too!

    I am going tomake this tomorrow! Thanks for sharing!

  13. Oh, yum. Yep, this is lunch ;-) made with my ladies' eggs, and I am hungry already and it is only mid-morning!

    I am visiting from "From A Writer's Kitchen"... this must be a time of exploring a little farther out into the blogsphere! I love what I see here...

  14. That sounds great, I haven't had a egg salad sandwich since I was a kid!

  15. Oh, I bet the bacon would be awesome! I love egg salad. What a great recipe. I'm starving!

  16. I adore eggsalad and never get enough of it. Yours looks fabulous. I hope you are having a wonderful day. Blessings...Mary

  17. Pam, your egg salad looks so wonderful on toasted bread!


  18. Fun, Food and Life in the Charente, hope you can find the smoked paprika there, it's great and I use it in so many things! Merci!!!

    Jenn, me too! I love it and it always makes a great sandwich. Thanks!

    Zia Elle, thanks! I can up with a good thing now and then! Ciao!

    Dishesdone, it is "egg-siting!" Hope you like it!

    Sweet and Savory, I forget about it too sometimes. Just saw all of those eggs in the fridge and had to do something with them instead of eating "as is."

    Sarah Caron, the paprika and tarragon add to it greatly. Yum! Thanks for the visit!

    Debbie Smith, I take it up a notch now and then and it was a great lunch! Thanks!

    Brenda, the olives work! Bill's mom always put olives in her potato salad so I thought it would be delicious with egg salad also. Thanks!

    JAM, love your name! Bacon always works and I will do that the next time. Hope you are having a great Happy Earth Day today! Thanks!

    Rick, spicy it is! I'm all for spicy food if I could just convince Bill to eat more of it! Thanks for stopping by!

    Cheah, you are right on spot! BACON!!! Thanks for the visit!

    Sophie, hello Brussels! I loved it when we were there, very beautiful! Here's to a good lunch tomorrow! Cheers!

    swallowtail, welcome! Love that blogshere, lots of great people including you! Thanks for the visit!

    Jacqueline, loved your cats today. They are hams when there is a camera and I love it!

    theUngourment, thank you! Bacon is the word for this, I'm sure. I get more hungry with each food blog I visit and I'm just thankful not to be gaining any weight doing it!

    Mary, thank you! You are so kind and it is so nice to see you here. Thank you!

    Pam, thank Bill for the toasted bread! :-) Have a good evening! xoxo

  19. This must be the GROWN UP version of egg salad....oh man, it sounds and looks wonderful!

  20. I have not had egg salad for a while. This looks delish! Interesting way to make hard cook eggs. BTW, thanks for visiting my blog and following :)

  21. Corgidogmama, yes! It's cranked up a notch. My kids didn't like it no matter how I made it. I love it!

    Biren, thanks for the visit and see you again soon!

  22. I love smoked paprika! I use it often! It is so versatile! It can give a dish a smokey bbq flavor or mixed with some cayenne it is a great spicy flavor!

    I make egg salad often. Although I think the adults are more in love with it than the kids!

  23. Shamrocks and Shenanigans, great! I'm so glad you like the smoked paprika also. It's a great thing! Yes, you're right! Kids don't really go for egg salad. Thanks for stopping by!

  24. My daughter gave me a can of smoked paprika last year along with a paella pan and the appropriate rice for the paella. I had never tasted the paprika before and fell in love with it! I still haven't made paella yet - I better get with it!

  25. Karen, smoked paprika is the best and really adds great flavor to a dish. Glad you like it! So now, you have to go for the paella. I love it but have never tried it either. Thanks!

  26. Count me on! Egg salad is my favourite. I just love it in my sandwiches.

  27. My Little Space, me too! Love it!


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews