Paprika Egg Salad Recipes

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Steps:

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

Steps:

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

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.

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.

Steps:

• Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.

Steps:

• Cut hard-boiled eggs in half, removing egg yolks from egg whites.
• Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
• Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Chop eggs and transfer to a large bowl.
• Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
• Sprinkle with cayenne pepper before serving.