I admit, most egg salad is yellow. This one has a reddish tint to it because of my affinity for smoked paprika, which adds a low, smoked flavor to what you may be used to in an egg salad.
- 1 doz Eggs
- 1 cup Mayonnaise
- 1 tbsp Mustard
- 2 tsp Paprika, smoked
- 1/2 tsp Salt
- 1/2 tsp Pepper
- Place a dozen chilled eggs in the bottom of a short pot wide enough to allow the eggs to remain in a single layer.
- Add cold water to about a half-inch inch above the tops of the eggs. Add a couple tablespoons of saltPlace the pot on a burner on the stove, and set the burner to High.
- When the water begins to actually boil, lower the heat to about 90% and set a timer for 20 minutes.
- Walk away.
- When the timer goes off, remove the pot from the heat. Gently dump most of the hot water down the drain and set the pot with the eggs into the sink.
- Run cold water into the pot to cover the eggs by 1/2". This stops the eggs from cooking themselves all the way to the center. Agitate the eggs a bit with your hand to help cool them.
- Dump the water, and then add the same to the eggs again, agitating them again. Then do this three more times. The final time, add water to cover the eggs by 1".
- Walk away for ten more minutes so the eggs can continue to cool.
- Return and shell the eggs, being sure to rinse excess shell and membrane off in the chilled water in the pot before placing them into a bowl.
- Place the shelled eggs into the fridge for at least an hour so they can finish cooling and become more firm.
- Remove the eggs from the fridge. Cut them into large chunks and return them to the bowl. Using a large spoon, gently fold in the other ingredients.
- Taste, and adjust salt, pepper, and paprika as desired.
- It's important not to mess with the eggs when they're either cooking or cooling. That's the reason I've said to "walk away".
- I prefer brown eggs over whits eggs as the shells of the brown ones seem more firm and are easier to shell.
- To add a "crunch", you can also add chopped celery and/or sweet onion. Other modifications include using horseradish mustard or your favorite hot sauce for a bit of a "kick". Feel free to use your imagination.