Egg Salad and Smoked Paprika And Chives

Egg Salad and 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- we already hear the egg salad purists yelling at us for "mixing up" their beloved deli staple. But can you trust us on this one? It's so flavorful with only a few changes, how can you NOT try it? We'll say it louder for those in the back, "TRY IT"!

And that smoky flavor? It's from the smoked paprika- not the regular paprika you find on the supermarket shelves (which we're still convinced adds color and no flavor). Lastly, chives round out this dish, like they do in these savory scones.

And not that we want to get in a fight today, but you should also try our take on chicken salad made with roasted grapes! Yep, we upgraded that classic too!

After you prepare the egg salad, make yourself a killer sandwich with some peppery arugula and thick crusty bread. Or not, we 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 (we love arugula)

See recipe card for quantities.

Use the visuals below to help you prepare your Egg Salad and 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 it sit for 10-11 minutes. Immediately move to an ice bath to stop the cooking process.

Step 1. Combine your hard-boiled eggs in a medium bowl.

Step 2. Using a fork, coarsely chop the eggs so the whites and yolks are mixed.

Step 3. Add mayo, smoked paprika, chives, salt, and pepper.

Step 4. Using a spatula, gently stir the ingredients together until the desired consistency is reached. 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!

*These are abbreviated instructions. The full list of ingredients can be found in the recipe card.

Expert tip

• Don't skip the ice bath. You don't want the eggs to continue cooking after removing them from the pot. Overcooking the eggs will lead to those dull, greyish yolks that are anything but appetizing.

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.

Keeping leftovers

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.

We recommend waiting to assemble the sandwich until you're ready to eat. If you want to prep the sandwich the night before, use lettuce to prevent your bread from getting soggy.

Kitchen questions

Can we use regular paprika?

Regular or sweet paprika is different than smoked paprika. It's mild and slightly sweet, and won't do much other than give your egg salad some color. If you don't have smoked paprika, use chipotle or chili powder.

Solid pairings

We love to serve egg salad with some simple, dressed greens.

Ingredients

Makes 2

• 4 large eggs
• 3-4 tbsp mayonnaise
• ⅛-¼ tsp smoked paprika
• 1 tbsp chopped fresh chives
• ⅛ tsp kosher or sea salt, plus more to taste
• ⅛ tsp fresh ground pepper
• 4 slices of bread and arugula ((optional for sandwich))

Equipment

• medium pot

Method

1. 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 the eggs sit in the hot water for 10-11 minutes. After sitting, immediately remove the eggs from the pot and place them in a bowl of ice and water.

2. 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.

Egg Salad Sandwich

1. Divide the egg salad between 2 slices of bread. Top with arugula, and add the remaining bread. Serve immediately.

Kitchen notes

• Don't skip the ice bath. You don't want the eggs to continue cooking after removing them from the pot. Overcooking the eggs will lead to those dull, greyish yolks that are anything but appetizing.