Description
A creamy and flavorful egg salad with a perfect balance of textures, featuring boiled eggs, crunchy celery, and a hint of smoked paprika.
Ingredients
Scale
- 8 large eggs
- 1/2 cup mayonnaise
- 1/4 cup finely chopped celery
- 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 2 tablespoons finely minced sweet onion
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh chopped parsley
Instructions
- Prepare the Eggs: Place the eggs in a single layer in a saucepan and cover them with about an inch of cold water. Bring it to a boil over medium-high heat.
- Boil and Steep: Once boiling, cover the pot and remove it from heat. Let the eggs stand for 12 minutes.
- Ice Bath: Carefully transfer the eggs to an ice bath and let them cool for 15 minutes.
- Peel the Eggs: Peel the eggs under running water for easier shell removal, then chop them into pea-sized pieces.
- Mix Ingredients: In a mixing bowl, combine the chopped eggs, celery, onion, and relish.
- Add Mayonnaise and Spices: Fold in the mayonnaise, mustard, smoked paprika, garlic powder, salt, and pepper, mixing gently until combined.
- Chill: Cover and refrigerate for 2 to 6 hours before serving.
Notes
Egg salad is best served chilled. Store in an airtight container in the refrigerator for up to 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 370mg
Keywords: egg salad, picnic food, easy recipes, creamy salad, comfort food