A delightful twist on the classic egg salad, featuring smoked paprika and fresh herbs, served on toasted sourdough for a satisfying crunch.
In a mixing bowl, combine the mayonnaise, Dijon mustard, white wine vinegar, and smoked paprika until smooth.
Mix the dressing thoroughly to ensure the flavors are evenly distributed.
Add the chopped green onion, parsley, celery, and diced hard-boiled eggs to the dressing. Gently fold to combine.
Be gentle when mixing to avoid breaking the eggs too much.
Brush both sides of the sourdough bread slices with olive oil and toast them on a grill pan until golden brown.
Toast the bread just before serving for the best texture.
Spread the egg salad evenly over the toasted bread slices. Top with thinly sliced red onion and fresh parsley leaves.
Arrange the toppings neatly for an appealing presentation.
Serve the open-faced sandwiches immediately and enjoy your meal.
Pair with a light salad or soup for a complete meal.
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