Step 1

Carefully place room temperature eggs single layer in a pot of cold water. Be sure to use a pan large enough to give them plenty of room to move around.

Step 2

Bring the pot to a rolling boil over high heat. Once it starts a hard boil set your time for 7 minutes.

Step 3

When the time is up, take the pan off the heat, cover it, and let it stand on the burner for 5 more minutes.

Step 4

Drain the hot water from the pan and immediately fill it with ice and a cup of cold water. This polar plunge will make the eggshells come off easily.

Step 5

To peel the eggs, tap and then roll on your counter to break the egg shell. Peel and then rince the egg under cool water to remove any small pices of shell.

Step 6

When the hard-boiled eggs are cool, chop them into small, even-sized pieces. The whites should be small pieces the size of peas. I like to use my Vegetable Chopper. I slice my egg longwise into three slices and then push them through the food dicer. However, you could use a sharp knife or food processor for this step. Be careful not to process eggs smaller than green pea size. Place the chopped eggs in a medium bowl.

Step 7

Add the mayo and paprika on top of the chopped eggs.

Step 8

Using a large spoon, blend until the egg yokes and mayonnaise form a creamy consistency. Salt to taste.

Step 9

Lay two slices of white sandwich bread on your cutting board. Scoop 1/3 cup of the egg salad onto the bread.

Step 10

Using the back of your spoon or a butter knife, spread the egg salad evenly up to the edges of the crust.

Step 11

Cut the sandwich in half to form two triangles.

Step 12

Place the sandwich in a green sandwich bag to serve.