Creamy Egg Salad with Red Onion and Paprika Recipe
This classic Egg Salad Recipe is a simple, creamy, and flavorful dish perfect for sandwiches, salads, or a quick snack. Made with hard-boiled eggs, mayonnaise, and a hint of onion and paprika, it’s quick to prepare and deliciously satisfying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Egg Salad Ingredients
- 6 hard boiled eggs (peeled and chopped)
- 3 tablespoons mayonnaise
- 1 teaspoon finely chopped red onion
- 1/8 teaspoon kosher salt
- Fresh black pepper (to taste)
- 1/8 teaspoon sweet paprika (for garnish)
- Chopped chives (for garnish)
Instructions
- Prepare the Eggs: Start by hard boiling six eggs, then peel and chop them into bite-sized pieces for easy mixing.
- Mix Ingredients: In a bowl, combine the chopped eggs, mayonnaise, finely chopped red onion, kosher salt, and black pepper. Stir well to evenly blend all the flavors.
- Chill the Salad: Cover the mixture and refrigerate it until you’re ready to serve, allowing the flavors to meld.
- Garnish and Serve: Before serving, sprinkle the egg salad with sweet paprika and chopped chives for a burst of color and flavor.
Notes
- For a healthier version, use Greek yogurt or a light mayonnaise instead of regular mayonnaise.
- Hard boil eggs immediately and cool them in ice water for easier peeling.
- Add a teaspoon of Dijon mustard for a slight tangy flavor.
- Serve on whole grain bread or lettuce wraps for a nutritious meal.
- Egg salad keeps well in the fridge for 2-3 days when stored in an airtight container.
