Creamy Egg Salad with Green Onion and Paprika Recipe

Whenever I’m in the mood for something simple yet satisfying, this Creamy Egg Salad with Green Onion and Paprika Recipe is my go-to. The flavors just sing—the freshness of the green onions pairs beautifully with the smoky hint of paprika, making each bite so much more interesting than your average egg salad. Plus, it’s incredibly easy to whip up, perfect for busy weekdays or a laid-back weekend brunch with friends.

This recipe really shines when you want a comforting meal that’s both light and creamy. What I love most is how adaptable it is—whether you’re making sandwiches, topping crackers, or just enjoying it by itself, it always feels special. Trust me, once you try this Creamy Egg Salad with Green Onion and Paprika Recipe, you’ll keep coming back for it.

Ingredients You’ll Need

Let’s take a look at the ingredients that come together to create this tasty salad. Each one plays a key role: the eggs bring richness, the mayo adds that creamy texture, and the seasoning brings everything to life—plus a bright crunch from the green onion.

• Eggs: The star of the show, hard-boiled and chopped for perfect texture.
• Mayonnaise: Use your favorite kind, I often go for a good quality mayo for that silky creaminess.
• Green onion: Adds freshness and a mild oniony bite—be sure to include the green parts for extra color and flavor.
• Prepared yellow mustard: Just a teaspoon for a bit of tang that balances the richness.
• Paprika: A sprinkle for color and a subtle smoky warmth—don’t skip this one, it’s a game changer.
• Salt and pepper: To taste, because seasoning makes all the difference.

Variations

I love that this Creamy Egg Salad with Green Onion and Paprika Recipe is super flexible. Sometimes, I’ll add a little crunch or spice, depending on my mood or what I have in the fridge. Don’t be shy—make it your own!

• Avocado: Adding mashed avocado instead of some mayo gives a creamy texture with a healthy twist—I tried this once for a lighter lunch and loved the creaminess it added.
• Bacon bits: For a smoky, savory upgrade, sprinkle some crispy bacon on top; it complements the paprika so well.
• Chili flakes: If you like a little heat, a pinch of chili flakes mixed in perks things up in a delicious way.
• Greek yogurt: Swap mayo for Greek yogurt to lighten it up and add a tangy flavor—perfect when you want something less rich.

How to Make Creamy Egg Salad with Green Onion and Paprika Recipe

Step 1: Perfectly Hard-Boil the Eggs

Start by carefully boiling your eggs—this is crucial because nothing ruins an egg salad faster than overcooked, rubbery eggs. I like to bring a pot of water to a boil, gently add the eggs, and let them cook for exactly 10 minutes. Then, plunge them into an ice bath immediately; this cools them quickly and makes peeling a breeze.

Step 2: Chop and Combine

Once peeled, chop your eggs into bite-sized pieces—not too fine, so you still get that delightful texture. Toss them into a bowl with the mayo, chopped green onion, and yellow mustard. Mix gently but thoroughly to get everything evenly coated.

Step 3: Season and Add Paprika

Now comes the fun part—seasoning. Salt and pepper to your preference, then sprinkle the paprika over the top. I like to keep the paprika separate at first, so I can control how much shows on top as a garnish. It looks so pretty and adds a subtle warmth that really elevates the salad.

How to Serve Creamy Egg Salad with Green Onion and Paprika Recipe

Garnishes

For garnishes, I often sprinkle a little extra paprika right before serving—it gives a beautiful pop of color. Sometimes, I add a few extra chopped green onions or a sprinkle of fresh herbs like dill or parsley. It lifts the flavors and adds freshness that makes the salad feel special.

Side Dishes

This salad pairs wonderfully with crunchy toast points or fresh bread. I also like serving it alongside crisp pickles or a simple green salad when I want a balanced meal. On weekends, I sometimes pile it onto avocado halves for a quick and nutrient-packed lunch.

Creative Ways to Present

If you’re entertaining, try serving this Creamy Egg Salad with Green Onion and Paprika Recipe in hollowed-out mini bell peppers or on cucumber slices as bite-sized appetizers. I’ve also made small lettuce wraps with it for a fresh, handheld option that’s always a hit. Presentation really makes this simple dish feel fancy!

Make Ahead and Storage

Storing Leftovers

I usually store leftover egg salad in an airtight container in the fridge—it keeps really well for up to 3 days. Just give it a good stir before serving since the flavors may settle and the salad might firm up a bit overnight.

Freezing

I don’t recommend freezing this salad because the texture of the eggs and mayonnaise can get watery and unpleasant after thawing. It’s best enjoyed fresh or within a few days refrigerated.

Reheating

Because this is a cold salad, reheating isn’t usually necessary. If you prefer it slightly warmer, just bring it to room temperature before serving. That helps the flavors mellow out nicely without messing with the creamy texture.

FAQs

Final Thoughts

This Creamy Egg Salad with Green Onion and Paprika Recipe is one of those comforting dishes that feels like a warm hug on a plate. It’s simple, affordable, and so quick to pull together, yet it delivers on flavor in such a fresh and satisfying way. I hope you try it out soon—you might find, as I did, that it becomes your new favorite for lunches, picnics, or even midnight snacks!

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