Egg Salad on Rye

Name: Egg Salad on Rye
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 Hard-boiled eggs; 3 tbsp Heavy mayonnaise; 3 tbsp Dijon mustard; 1 tsp Smoked paprika; 1 cup Finely diced celery; 4 slices Rye bread

Silky egg salad with dill and chives on caraway rye.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 15m
Serves: 2
Level: Easy

Ingredients

2servings

Hard-boiled eggs4
Heavy mayonnaise3 tbsp
Dijon mustard3 tbsp
Smoked paprika1 tsp
Finely diced celery1 cup
Rye bread4 slices

Instructions

1
Boil & drain
Boil the eggs until the yolks are fully set but not green.
2
Slice & serve
Chop the eggs roughly to maintain a chunky texture.
3
Mix & season
Mix gently with the mayonnaise, mustard, celery, and a heavy dusting of paprika, taking care not to mash the mixture into a paste.
4
Layer & build
Spread a 1-inch thick layer between two slices of fresh, untoasted seeded rye bread.

Cook it safe

160°F / 71°C — Eggs and egg dishes, or cook until both the white and the yolk are firm.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 487
Fat: 26g
Carbs: 33g
Protein: 19g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 6 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.