Paprika Egg Salad Recipes

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EGG SALAD I



Egg Salad I image

This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.

Provided by Margret

Categories     Salad     Egg Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
½ red onion, minced
salt and pepper to taste

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
  • Serve on bread as a sandwich or over crisp lettuce as a salad.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 4.2 g, Cholesterol 373.3 mg, Fat 12.8 g, Fiber 0.5 g, Protein 12.9 g, SaturatedFat 3.5 g, Sodium 348.4 mg, Sugar 1.4 g

PAPRIKA EGG SALAD



Paprika Egg Salad image

This orange-colored egg salad has a little "bite" from the paprika. I've used sweet or smoked paprika.

Provided by Parsley

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

8 large hard-boiled eggs, cooled, peeled and chopped
1 -2 celery rib, chopped
6 green onions, chopped (white and light green parts)
1/2 cup mayonnaise (or more or less)
1 1/2 teaspoons paprika
1/8-1/4 teaspoon salt, to taste
1/4 teaspoon black pepper
1/4 teaspoon tarragon
1/4 teaspoon sugar

Steps:

  • Mix all together in a bowl to evenly mix.
  • Chill until ready to serve.

EASY EGG SALAD



Easy Egg Salad image

Great for lunch. Easy to make. Try on wheat bread with lettuce and tomato!

Provided by Runner5101

Categories     Salad     Egg Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 6

8 hard-cooked eggs, chopped
¼ cup plain fat-free yogurt
1 tablespoon parsley flakes
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon salt

Steps:

  • Mix chopped eggs, yogurt, parsley, onion powder, paprika, and salt together in a bowl.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 1.3 g, Cholesterol 212.2 mg, Fat 5.3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 141.4 mg, Sugar 1.2 g

TUNA EGG SALAD MELTS



Tuna Egg Salad Melts image

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 4 sandwiches

Number Of Ingredients 13

Two 5-ounce cans albacore tuna, drained well
4 hard-boiled eggs, chopped
1 celery stalk, chopped (about 1/3 cup)
1/3 cup chopped dill pickles
1/4 cup chopped pickled jalapeños
3 scallions, trimmed and roughly chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 slices sourdough bread
2 vine tomatoes, sliced
4 slices pepper jack cheese

Steps:

  • Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
  • Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
  • Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
  • Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
  • Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
  • Transfer the sandwiches to a cutting board, then slice in half and serve immediately.

SMOKED PAPRIKA EGG SALAD SANDWICH ON WHOLE GRAIN



Smoked Paprika Egg Salad Sandwich on Whole Grain image

Make and share this Smoked Paprika Egg Salad Sandwich on Whole Grain recipe from Food.com.

Provided by Rinshinomori

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2/3 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon smoked spanish paprika (or sweet paprika)
salt & freshly ground black pepper
2 green onions, thinly sliced (green and pale green part)
3 tablespoons finely chopped flat leaf parsley
1 cup diced celery
8 hard-boiled eggs, peeled and coarsely chopped
3 tablespoons olive oil (for brushing the bread slices)
8 slices whole grain or 8 slices whole wheat bread
1/2 small red onion, thinly sliced
fresh parsley leaves, for garnish (optional)

Steps:

  • Whisk together the mayonnaise, dijon mustard, white wine viengar, and smoked Spanish paprika in a large bowl. Reserve 1/4 cup of the mayonnaise mixture for brushing the bread slices.
  • Add the green onion, parsley, celery and eggs to the remaining mayonnaise mixture and gently fold to combine; season with salt and pepper to taste.
  • Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown or place on a baking sheet and place under the broiler for 45 seconds per side. Brush the top of the bread slices with the reserved mayonnaise mixture lightly.
  • Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves. Serve open-faced.

Nutrition Facts : Calories 265.3, Fat 21.3, SaturatedFat 4.7, Cholesterol 373, Sodium 233.8, Carbohydrate 4.7, Fiber 1.7, Sugar 2.4, Protein 13.6

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