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Elevated Egg Salad with Smoked Paprika & Fresh Herbs

This egg salad takes a humble classic to the next level by incorporating smoky paprika and bright, fresh herbs. Gently mashed eggs are combined with creamy mayonnaise, tangy lemon juice, and flavorful seasonings, resulting in a silky, vibrant filling that’s perfect for sandwiches or a light snack. The final dish boasts a smooth texture with bursts of herbal freshness and a smoky kick on the finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large organic eggs preferably farm-fresh
  • 3 tablespoons mayonnaise full-fat for creaminess
  • 1 teaspoon Dijon mustard adds a subtle heat
  • 0.5 lemon lemon juice freshly squeezed
  • 1 tablespoon chives finely chopped
  • 1 tablespoon parsley finely chopped
  • 0.25 teaspoon smoked paprika for smoky depth
  • to taste salt and freshly cracked black pepper start with small amounts and adjust

Equipment

  • Saucepan with lid
  • Slotted spoon
  • Mixing bowl
  • Fork or potato masher
  • Knife
  • Chopping board
  • Measuring spoons
  • Spatula or spoon

Method
 

  1. Place the eggs in a saucepan and cover with cold water, about 2.5 cm (1 inch) above the eggs. Turn on the heat to medium-high and bring the water to a rolling boil. Once boiling, turn off the heat, cover, and let sit for 10 minutes for gentle cooking.
  2. Drain the hot water and transfer the eggs to a cold water bath or run under cold tap water for 5 minutes. This cools the eggs quickly and makes peeling easier.
  3. Peel the eggs carefully, then slice them in half or quarters. Chop the eggs into small, even pieces and place them in a mixing bowl.
  4. Add mayonnaise, Dijon mustard, and freshly squeezed lemon juice to the chopped eggs. Gently fold together with a spatula or spoon until well combined and creamy.
  5. Finely chop the chives and parsley, then add them to the bowl. Sprinkle the smoked paprika over the mixture for a smoky aroma.
  6. Gently fold all ingredients together, being careful not to mash the eggs too much. Taste the mixture and season with salt and freshly cracked black pepper as needed.
  7. Cover the bowl and refrigerate for 15–20 minutes to let flavors meld. Before serving, give it a gentle stir and adjust seasoning if necessary.
  8. Spoon the salad onto plates or bread, garnish with extra herbs or a sprinkle of smoked paprika if desired, and enjoy this flavorful, creamy dish.

Notes

Use room-temperature eggs for easier peeling. Gently fold ingredients to keep the salad light. Adjust seasoning to taste before serving.