The combination of tuna salad and egg salad is inspired by a frequent sandwich made by my mother, and this recipe is spruced up with a spicy idea from a previous SWAT ingredient. With the addition of some good bread and an herb salad mix (or watercress, if you can find it), it is a sandwich most might not think of making, but one that makes lunch (or breakfast) so much better.
In a large bowl, lightly mix the eggs with the mayonnaise and mustards, making sure to fold in the ingredients without actually mashing them together. Season with a couple of dashes of paprika, and salt and pepper to taste. Refrigerate until ready to use.
In a small bowl, mix the tuna, mayonnaise, and Sriracha. Add salt and pepper to taste. Place in the refrigerator to cool.
Combine a thin layer of the spicy tuna salad and a slightly thicker layer of the egg salad on 1 side of your sandwich bread. Add your desired amount of spring herb mix or watercress, and top with the final layer of bread. Serve and enjoy!