Recipe Background
Egg salad with paprika offers creamy, tangy delights and easy peeling tips.
Egg salad, when done right, hits all the comforting notes: creamy, tangy, and just a whisper of crunch from the dill pickles. The aroma as you mix the mustard with mayonnaise transports you to the realm of simple, satisfying flavors that need no embellishment. Spread it on a slice of your favorite bread, or simply enjoy it with a fork—it’s all about comfort, not pretense.
A critical step lies in the egg peeling process. By cracking the boiled eggs with the back of a spoon and peeling under cool water, the shells slip off easily, leaving smooth, unmarred eggs ready for chopping. This small act can save you time and frustration, allowing the focus to remain on creating the creamy texture you crave.
Sharing this dish often brings a smile; it’s a humble yet irresistible companion for picnics or a casual lunch. There’s an unspoken joy in seeing someone take that first bite, savoring the gentle spice of paprika mingling with the richness of eggs. It’s food that speaks volumes in its simplicity, leaving a lasting impression long after the plate is clear.
Ingredients
- 8 large eggs
- cold water to taste
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 teaspoons dill pickle juice
- 1 large dill pickle diced
- 1/8 teaspoon paprika for garnish
Directions
- In a large saucepan, cover the eggs with 1-2 inches of the cold water.
- Bring the water to a boil and immediately transfer the saucepan from the heat.
- Cover the saucepan with a lid and let the eggs sit undisturbed for 12 minutes.
- Prepare an ice bath.
- Transfer the eggs from the saucepan to the ice bath to stop the cooking process and let them cool, about 4-5 minutes. Crack the eggs using the back of a spoon and then peel them under cool running water.
- Chop the hard-boiled eggs into small pieces.
- Whisk the mayonnaise, the Dijon mustard, the sugar, the salt, the pepper, and the pickle juice together in a small bowl until well-combined.
- Gently fold the diced pickles into the mayonnaise mixture.
- Combine the mayonnaise mixture with the chopped eggs.
- Serve the egg salad garnished with the paprika.
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