Directions:
- Whisk together the mayonnaise, dijon mustard, white wine viengar, and smoked Spanish paprika in a large bowl. Reserve 1/4 cup of the mayonnaise mixture for brushing the bread slices.
- Add the green onion, parsley, celery and eggs to the remaining mayonnaise mixture and gently fold to combine; season with salt and pepper to taste.
- Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown or place on a baking sheet and place under the broiler for 45 seconds per side. Brush the top of the bread slices with the reserved mayonnaise mixture lightly.
- Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves. Serve open-faced.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 533.47 Kcal (2234 kJ) | ||
| Calories from fat | 450.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.07g | 77% | |
|---|---|---|---|
| Cholesterol | 393.48mg | 131% | |
| Sodium | 482.52mg | 20% | |
| Potassium | 248.93mg | 5% | |
| Total Carbs | 3.92g | 1% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 15.2g | 30% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 1.4mg | 8% | |
| Calcium | 76.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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