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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

Place the eggs in a medium-sized pot and cover with water, ensuring the water level is about 1 inch above the eggs.

Step 2

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.

Step 3

While the eggs cook, prepare a bowl of ice water. Transfer the cooked eggs immediately to the ice water to cool for 10 minutes.

Step 4

Peel the eggs under cold running water and pat them dry with a paper towel.

Step 5

Chop the eggs into small, bite-sized pieces and place them in a mixing bowl.

Step 6

In a small bowl, whisk together the mayonnaise, Greek yogurt (if using), smoked paprika, Dijon mustard, lemon juice, salt, and black pepper until smooth.

Step 7

Add the chopped celery, green onions, and parsley (if using) to the mixing bowl with the eggs.

Step 8

Pour the dressing mixture over the egg mixture and gently fold everything together with a spatula until well combined.

Step 9

Taste and adjust seasoning if needed, adding more salt, pepper, or paprika to your preference.

Step 10

Chill the egg salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together.

Step 11

Serve the paprika egg salad on its own, on bread as a sandwich, with crackers, or in lettuce cups. Enjoy!

Nutrition Facts

Serving size	(502.3g)

Amount per serving	% Daily Value*
Calories	823.6

Total Fat 63.2g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1162mg	0%
Sodium 1906.8mg	0%
Total Carbohydrate 18.9g	0%
Dietary Fiber 3.0g	0%
Total Sugars 4.4g
Protein 41.2g	0%

Vitamin D 246IU	0%
Calcium 252.5mg	0%
Iron 6.6mg	0%
Potassium 800.2mg	0%

*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.

Source of Calories

Fat: 70.3%

Protein: 20.4%

Carbs: 9.3%