Paprika Egg Salad
Brighten up your classic egg salad with a smoky twist in this irresistible Paprika Egg Salad! Featuring a rich, creamy blend of mayonnaise and optional Greek yogurt for a lighter touch, this recipe gets its signature flair from the bold flavor of smoked paprika and a tangy kick of Dijon mustard and lemon juice. Finely chopped celery and green onions add the perfect crunch, while fresh parsley lends a burst of freshness. Ready in just 25 minutes, this easy-to-make dish is ideal for meal prep, picnics, or quick lunches. Serve it chilled on sandwiches, crackers, or nestled in crisp lettuce wraps for a versatile and flavorful treat.
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Recipe Information
Ingredients
- 6 large Eggs
- 3 tablespoons Mayonnaise
- 2 tablespoons Greek yogurt (optional, for lighter version)
- 1 teaspoon Smoked paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Celery (finely chopped)
- 2 stalks Green onions (thinly sliced)
- 1 tablespoon Fresh parsley (chopped, optional)
Instructions
Place the eggs in a medium-sized pot and cover with water, ensuring the water level is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer gently for 9-10 minutes.
While the eggs cook, prepare a bowl of ice water. Transfer the cooked eggs immediately to the ice water to cool for 10 minutes.
Peel the eggs under cold running water and pat them dry with a paper towel.
Chop the eggs into small, bite-sized pieces and place them in a mixing bowl.
In a small bowl, whisk together the mayonnaise, Greek yogurt (if using), smoked paprika, Dijon mustard, lemon juice, salt, and black pepper until smooth.
Add the chopped celery, green onions, and parsley (if using) to the mixing bowl with the eggs.
Pour the dressing mixture over the egg mixture and gently fold everything together with a spatula until well combined.
Taste and adjust seasoning if needed, adding more salt, pepper, or paprika to your preference.
Chill the egg salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together.
Serve the paprika egg salad on its own, on bread as a sandwich, with crackers, or in lettuce cups. Enjoy!
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1162 mg | 387% | |
| Sodium | 1907 mg | 83% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 252 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
