Growing up, I was only a fan of green salads.
Chicken salad, tuna salad, egg salad, even potato salad…all sounded (and looked) gross to me.
I know for a fact there is a picture floating around my family of me trying my Nany’s potato salad and making a horrible face. Me, sitting at her little kitchen table, with her right beside me. Me, with my chipmunk cheeks full of a huge bite of potato salad and making a face like it was the most disgusting thing I had ever put in my mouth. And she was known for her potato salad! Like, in a good way.
But to me?
Potatoes in mayo? Why? Why would someone eat that willingly, and like it?
But as I grew up and decided to start trying different foods besides boxed macaroni and cheese, I found out that I like all of those salads. Especially when I make egg salad to taste just like my favorite deviled eggs.
And side note: I also hated deviled eggs when I was younger. And same story. My Nany made the best deviled eggs, but I hated them. Now I wish I would have given them a real chance because she never wrote down her recipe.
What was wrong with me? I wouldn’t eat deviled eggs, but I would eat plain lettuce? I am weird.
This egg salad has evolved over time into the best of both worlds for us: everything we want in a deviled egg, chopped up and mixed together into a big mess you spread on bread.
Or pretzel rolls. Or crackers.
Or…maybe you just eat it off the spoon. But no, you would never do that. I would never do that.
Whether you make a sandwich with this or put it on a salad or just eat it right from the container, standing at the kitchen counter, in your jeans and slippers like I do, please make sure you have smoked paprika.
It is the key ingredient in this.
Pretty sure you can never go wrong with smoked paprika in anything, but it’s especially tasty in egg salad.
Smoky Egg Salad
Makes: 4-6 servings
- 8 eggs
- 1/2 cup greek yogurt
- 1 Tbsp dijon or spicy mustard
- 1 Tbsp sweet relish
- 1 Tbsp smoked paprika
- 1.5 tsp salt
- 1 tsp pepper
Place eggs in a pot and cover with water. Bring to a boil, cover the pot, and remove from heat. Let the eggs sit, covered, for 15 minutes.
Pour out the hot water from the pot and fill with cold water. Let the eggs sit in the cold water for 2-3 minutes.
Peel, halve, and chop the eggs.
Mix the eggs with the yogurt, mustard, relish, paprika, salt, and pepper. Chill before serving.