Description
A creamy egg salad with a subtle sweet twist, this Southern classic blends mayonnaise, honey, and smoked paprika for a velvety, flavorful treat.
Ingredients
Scale
- 4 hard‑boiled eggs, peeled and diced
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring to a gentle boil over medium heat, then cover and remove from the flame. Let stand for 1 minute before draining.
- Transfer the eggs to a bowl of ice water and let sit for 5 minutes. Peel and dice them coarsely.
- In a small bowl, whisk together mayonnaise, Dijon mustard, honey, lemon zest, smoked paprika, a pinch of salt, and pepper until smooth.
- Gently fold the diced eggs into the mayo mixture, then stir in dill, parsley, and a splash of lemon juice for brightness.
- Give the salad a taste and adjust seasoning, adding extra honey or vinegar if you prefer more sweetness or acidity.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes so the flavors meld.
- Right before serving, give it a quick stir and top with fresh herbs or a light dusting of paprika for a decorative finish.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American