- Time
- 10 MIN
- Serves
- 2 (DOUBLE FOR 4)
- Skill
- BUTTER KNIFE
- Tools
- KNIFE, BOARD, BOWL
- Heat
- Mild
- Protein
- No cooked protein
Stores sell hard-boiled eggs already peeled, usually six to a pack, which makes egg salad a true no-cook recipe. Keep the pieces chunky. Egg salad chopped too fine turns to paste. A little mustard and a shake of paprika are all the seasoning it needs.
The lineup
- 1 package (6) peeled hard-boiled eggs
- 3 tbsp mayonnaise
- 1 tsp yellow or Dijon mustard
- 1 celery rib, diced small
- 2 scallions, sliced thin
- 1/4 tsp paprika, plus more for the top
- Salt and pepper
The chop
- Dice the eggs and tip them into the bowl.
- Add the mayonnaise, mustard, celery, scallions and paprika.
- Fold gently until just combined. Stop while it is still chunky.
- Taste, then add salt and pepper until it tastes right to you.
- Dust the top with a little more paprika.
The extras
Dodge the Carbs
Already there. Serve in lettuce cups or on thick cucumber rounds.
Beef It Up
Fold in 3 oz of chopped deli ham or 4 slices of chopped fully cooked bacon.
Future You
Keeps 3 days in the fridge in a covered container.
Show Off
Add 1 tbsp of chopped fresh dill or chives and a few drops of hot sauce.
Flavor Bomb
Stir in 1 tbsp of sweet or dill relish, the deli-counter way, or swap the mayonnaise for Garlic Aioli.
Heat Dial
Mild: as written. Warm: a few drops of hot sauce and hot paprika on top. Hot: 1 tsp of sriracha and a spoonful of chili crisp over the top.
