Paprika Egg Salad Food

EASY EGG SALAD

Steps:

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

EGG SALAD I

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.

EGG SALAD III

Steps:

• Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, 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, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.

PAPRIKA EGG SALAD

Steps:

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

EGG SALAD WITH SMOKED PAPRIKA (SANDWICH)

Steps:

• Place eggs in a large saucepan and add enough cold water to cover.
• Bring to a boil over high heat.
• Remove pan from heat.
• Cover and let stand for 15 minutes.
• Fill a medium bowl with 1 quart of cold water and ice cubes; transfer eggs to chill for 5 minutes.
• Peel off shells and finely dice eggs.
• In a medium bowl, combine eggs, mayonnaise, chives, smoked paprika, salt, and pepper.
• Cover and refrigerate for at least 30 minutes or for up to 2 days to allow flavors to blend and mixture to chill.
• Lightly toast bread and place on a work surface.
• Divide egg salad equally among 4 bread slices.
• Top with watercress, avocados, and tomatoes, if desired, and cover with remaining bread.

SMOKED PAPRIKA EGG SALAD SANDWICH ON WHOLE GRAIN

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.

SIMPLY EGG SALAD

Steps:

• Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
• Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
• Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
• Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.

OLD FASHIONED POTATO AND EGG SALAD

Steps:

• Cook peeled potatoes until tender firm, about 20 minutes.
• Drain and dice potatoes- season with oil and vinegar while still warm.
• Season to taste with salt and pepper.
• Add vegetables.
• Mix mustard with mayonnaise and blend with potato mixture.
• Add eggs and parsley and toss again.
• Taste and adjust seasoning, adding more mayonnaise if needed.
• Garnish with radish slices and paprika.
• Cool,cover and refrigerate overnight.

EGG SALAD WITH DILL

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.