Egg salad with smoked paprika and chives is the classic lunch upgrade you never knew you needed-until now! The paprika gives it a nice smoky taste while the chives add a mild onion flavor. Top with some peppery arugula for the ultimate egg salad sandwich.
Ok, okay- I already hear the egg salad purists yelling at me for "mixing up" their beloved deli staple. But can you trust me on this one? It's so flavorful with only a few changes, how can you NOT try it? I'll say it louder for those in the back, "JUST TRY IT"!
And that smoky flavor? It's from the smoked paprika- not the regular paprika you find on the supermarket shelves (which I'm still convinced just adds color and no flavor). Lastly, chives round out this dish, just like they do in these savory scones.
And not that I want to get in a fight today, but you should also try my take on chicken salad made with roasted grapes! Yep, I upgraded that classic too!
Jump to:
Ingredients
After you prepare the egg salad, go ahead and make yourself a killer sandwich with some peppery arugula and thick crusty bread. Or not, I won't judge.
- Eggs
- Smoked paprika- Look for smoked paprika, not plain paprika. Easily found in grocery stores.
- Chives- Fresh is best, but you can also use dried chives.
- Mayo
- Salt and pepper
- Hearty bread, lettuce for serving (I love arugula)
See recipe card for quantities.
Instructions
Use the visuals below to help you prepare your egg salad with smoked paprika and chives. Start by boiling your eggs. Fill a pot large enough to submerge them and bring them to a boil. When it starts to boil, remove the pot from the heat, cover, and let sit for 9-11 minutes. Immediately move to an ice bath to stop the cooking process.
Combine your hard-boiled eggs into a medium sized bowl.
Using a fork, coarsely chop the eggs so the whites and yolks are mixed together.
Add mayo, smoked paprika, chives, salt, and pepper.
Using a spatula, gently stir the ingredients together until desired consistency. Adjust seasoning to taste.
If making a sandwich, grab sturdy bread such as whole wheat or sourdough. Feel free to toast your bread. Add egg salad and then top with arugula or other lettuce. Try a tomato or even some bacon, and there you have it- the ultimate egg salad sandwich!
Substitutions
- If you can't find smoked paprika, try chili powder or chipotle in Adobe sauce. These also add a bit of spice, so adjust them to your liking.
- Fresh chives are much more flavorful than dried chives, but they will also work. For best results when using dried chives, smell them first to make sure they are still aromatic and are not expired. Scallions are the best substitute for fresh chives.
- If mayo is not your thing, swap in a nice thick Greek yogurt. You can even do a mixture of both.
Equipment
All you need is pot large enough to cover the amount of eggs you are boiling for the recipe. Grab a bowl, and a fork for mashing up your eggs.
How to store egg salad
Prepared egg salad can be stored in a covered container and placed in the refrigerator for up to 4 days. This also means you can prep the salad in advance and eat it within that time. I recommend waiting to make your sandwich when you are ready to eat. If you want to prep the sandwich the night before, be sure to use lettuce, to prevent your bread from getting soggy.
💡Top tip
Don't skip placing your boiled eggs in the ice bath. This will stop the eggs from continuing to cook, which can lead to very dry yolks and a chalky flavor.
FAQ
This can happen when the egg salad sits too long in the fridge. Egg salad is best the day it is made, but it can be prepared four days ahead.
This is totally up to you. I prefer my eggs coarser, while others enjoy a finely blended egg salad. Either way, a fork is all you need to get to your desired consistency.
Perfect pairings
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Egg salad with smoked paprika and chives
Equipment
- medium pot
Ingredients
- 4 large eggs
- ¼ cup mayonnaise
- ¼ teaspoon smoked paprika
- 1 tablespoon chopped fresh chives
- ⅛ teaspoon Kosher or sea salt
- ⅛ teaspoon fresh ground pepper
- 4 slices of bread and arugula (optional for sandwich)
Instructions
- Place the eggs in a medium pot. Add enough water so that the eggs are fully submerged and the water comes about 1 inch above the eggs. Bring to a boil. Once boiled, remove the pot from the heat, cover, and let sit for 9-11 minutes. Immediately remove the eggs and place them in a bowl of ice and water.4 large eggs
- Peel the eggs, and place them in a medium bowl. Using a fork, coarsely chop the eggs. Add mayo, smoked paprika, chives, salt, and pepper. Stir until the ingredients are blended. Continue to chop or mash until desired consistency. Taste for seasoning and adjust as needed.¼ cup mayonnaise, ¼ teaspoon smoked paprika, 1 tablespoon chopped fresh chives, ⅛ teaspoon Kosher or sea salt, ⅛ teaspoon fresh ground pepper
Egg Salad Sandwich
- Divide the egg salad between 2 slices of bread. Top with arugula, and add the remaining bread. Serve immediately.4 slices of bread and arugula
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Thanks for brunching! Let me know what you think: