Place the eggs in a saucepan and cover them with cold water. Bring to a boil over high heat. Once boiling, remove from heat, cover the pan, and let the eggs sit for 10-12 minutes.
Drain the hot water and immediately place the eggs in a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.
In a medium bowl, mix together the mayonnaise, Dijon mustard, chopped green onion, smoked paprika, salt, and black pepper.
Add the chopped eggs to the mayonnaise mixture and gently stir to combine. Adjust the seasoning as needed, and add lemon juice for extra brightness if desired.
Spoon the egg salad onto slices of bread to make sandwiches. Add lettuce leaves if desired, and serve immediately or refrigerate until ready to use.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 300 kcal | Servings: 4 sandwiches
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