For an even more intense flavor, try using smoked paprika instead of regular paprika. If you don't have Chinese hot mustard, you can substitute it with Dijon mustard and a pinch of cayenne pepper. Feel free to customize the recipe by adding other ingredients such as chopped red onion, fresh dill, or a squeeze of lemon juice. This egg salad is best enjoyed within 2-3 days, stored in an airtight container in the refrigerator.
Egg Salad with a Kick
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS63
Elevate your everyday lunch with this vibrant egg salad, a delightful twist on a classic. The creamy base is spiked with a touch of heat and punctuated by the crunch of celery and the briny tang of olives. Perfect served on toasted brioche, nestled in a lettuce cup, or alongside a crisp green salad.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol142 mg
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Fiber0 g
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Protein6 g
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Saturated Fat1 g
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Sodium422 mg
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Sugar5 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
Gently place the eggs in a saucepan and cover them with cold water. (1 minute)
02
Step
5 mins
Bring the water to a boil over medium-high heat, then immediately remove the saucepan from the heat. (5 minutes)
03
Step
15 mins
Cover the saucepan and let the eggs stand in the hot water for precisely 15 minutes. This ensures perfectly cooked yolks.
04
Step
5 mins
Drain the hot water and immediately run the eggs under cold water until they are completely chilled. This stops the cooking process and makes them easier to peel. (5 minutes)
05
Step
1 mins
Gently crack the eggshells by rolling them on a countertop or tapping them lightly. Peel the eggs carefully and discard the shells.
06
Step
2 mins
Place the peeled eggs in a food processor and pulse briefly until they are coarsely chopped. Avoid over-processing, as you want some texture in the salad. (1 minute)
07
Step
1 mins
Transfer the chopped eggs to a medium-sized mixing bowl.
08
Step
30 mins
Add the mayonnaise, sour cream, Chinese hot mustard, chopped celery, olives, and sweet pickle relish to the bowl. (2 minutes)
09
StepSeason the mixture with paprika, red pepper flakes, salt, and freshly ground black pepper. (1 minute)
10
StepGently stir all the ingredients together until they are well combined. Be careful not to overmix.
11
StepTaste the egg salad and adjust the seasoning to your liking. You may want to add more salt, pepper, mustard, or relish, depending on your preference.
12
StepCover the bowl with plastic wrap and refrigerate the egg salad for at least 30 minutes to allow the flavors to meld. This step is crucial for developing the best flavor. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Yvette Raynor
Apr 20, 2025I never thought of adding Chinese hot mustard to egg salad before, but it's a game-changer!
Kadin Littel
Jan 1, 2025I love the slight sweetness from the pickle relish – it balances the spiciness of the mustard perfectly.
Napoleon Crona
Dec 16, 2024My family requests this egg salad all the time now!
Alf Okuneva
Nov 12, 2024This recipe is so easy and quick to make, perfect for a busy weekday lunch.
Maiya Rosenbaum
Nov 4, 2024The celery and olives add a nice crunch to the creamy texture of the egg salad.