Hungarian Paprika Egg Salad
This Hungarian Paprika Egg Salad is a flavorful twist on a classic dish, infusing it with the rich, smoky, and slightly sweet flavor of Hungarian paprika. Inspired by Hungarian cuisine, this salad balances creamy textures with a hint of spice, making it a delicious appetizer, sandwich filling, or side dish. Perfect for a quick lunch or a light dinner, it's a simple yet bold dish that brings a touch of Eastern European flair to your table.
Equipment
- Medium saucepan
- Mixing bowl
- Whisk
- Knife
- Cutting board
Ingredients
- 6 large eggs preferably free-range for better flavor
- ⅓ cup mayonnaise use full-fat for the best texture
- 1 tablespoon Dijon mustard can substitute with spicy Hungarian mustard
- 1 teaspoon Hungarian sweet paprika for a smokier flavor, use smoked paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper freshly ground for best flavor
- 1 tablespoon fresh chives finely chopped, optional for garnish
Instructions
- Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat, then remove from heat and let sit, covered, for 12 minutes.
- Drain the hot water and transfer the eggs into an ice bath to stop cooking. Let them cool for 5 minutes before peeling.
- Peel the eggs and chop them into bite-sized pieces.
- In a mixing bowl, whisk together the mayonnaise, Dijon mustard, paprika, salt, and black pepper until smooth.
- Gently fold in the chopped eggs, mixing just until evenly coated.
- Garnish with fresh chives and an extra sprinkle of paprika before serving.
Notes
- For a hint of tanginess, add a splash of fresh lemon juice or a teaspoon of white vinegar to the dressing.
Nutrition
Calories: 238kcalCarbohydrates: 1gProtein: 10gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 287mgSodium: 557mgPotassium: 128mgFiber: 0.4gSugar: 1gVitamin A: 699IUVitamin C: 0.5mgCalcium: 48mgIron: 2mg
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