Spanish egg-salad party sandwiches

Prep 25 min
Total 30 min
Plus chilling time
Makes 6 Servings



hard-boiled eggs, peeled
1/2 tsp
Spanish hot smoked paprika
2 tbsp
1/2 tsp
5 slices
whole-wheat sandwich bread, cut horizontally (ask the bakery to do this for you)
1 tbsp
butter, at room temperature
small pimento-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.


Calories 247, Protein 11 g, Carbohydrates 21 g, Fat 13 g, Fibre 4 g, Sodium 703 mg.
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