Combine all ingredients in a large bowl. Spread the egg mixture onto a slice of bread.
Top with another bread slice, cut in half and serve! Store leftovers in a sealed container in the fridge for up to 5 days.
Notes
Place a piece of crunchy lettuce and tomato slice on the top of the egg salad before serving. Sprinkling green onion slices over the top is also a great finishing touch.
Use toasted bread slices with butter spread on the insides to take this sandwich to another level.
A squirt of lemon juice would add a bit of freshness to the recipe.
If you do not prefer salty foods, stick with the salt, pepper and paprika in the recipe and omit the garlic powder and cayenne pepper.