Make it egg salad, but better! 

We like to see the glass as half full when it comes to egg salad: there's always a new way to enjoy it, and these egg salad sandwiches prove that. At first glance they might look simple, but the flavors are anything but ordinary. The details: paprika-spiced egg salad nestled between buttery toasted bread, crispy bacon, and peppery arugula. How could you not want to pack these for a day in the park?

Directions

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover pot and let stand for 10-12 minutes. Remove eggs and transfer to an ice bath.
2. Once eggs are cooled, peel, chop finely, and add to a large mixing bowl.
3. To the eggs, add mayonnaise, mustard, red onion, and lemon juice. Season with salt, pepper, paprika, and cayenne.
4. In a skillet on medium heat, melt a pat of butter and toast buns or bread slices until golden brown. Alternatively, toast under the broiler in the oven.
5. Spread some of the remaining 2 tablespoons mayonnaise over each bun or slice of bread.
6. Divide egg salad among buns or bread and add bacon and arugula.