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Hungarian Paprika Egg Salad

Hungarian Paprika Egg Salad

Amanda McKillop
This Hungarian Paprika Egg Salad is a vibrant twist on the traditional egg salad, inspired by classic Eastern European flavors. Creamy, tangy, and infused with the smoky warmth of authentic Hungarian sweet paprika, this dish offers a rustic and rich flavor profile that both comforts and excites. Perfect as a standalone dish, sandwich filling, or shared appetizer, it evokes the hearty, spice-forward approach of Hungarian cuisine.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine Other European
Servings 4 bowls
Calories 297 kcal

Equipment

  • Medium saucepan
  • Mixing bowl
  • Knife
  • Cutting board
  • Whisk or fork

Ingredients
 
 

  • 6 large eggs pasture-raised for best flavor
  • ½ cup mayonnaise preferably homemade or high-quality
  • 1 tbsp Dijon mustard
  • 1 tsp Hungarian sweet paprika authentic imported paprika preferred for deep flavor
  • ¼ cup red onion finely chopped
  • 2 tbsp fresh parsley chopped
  • 1 tbsp white wine vinegar
  • ¼ tsp kosher salt adjust to taste
  • ¼ tsp freshly ground black pepper

Instructions
 

  • Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off heat, cover, and let sit for 10 minutes. Transfer to an ice bath immediately to halt cooking and cool quickly.
  • Peel and Chop: Once cooled, peel the eggs and chop them into ½-inch pieces for a delightful bite-size texture.
  • Make the Dressing: In a mixing bowl, combine mayonnaise, Dijon mustard, white wine vinegar, and paprika. Whisk until smooth and well emulsified.
  • Assemble: Add the chopped eggs, red onions, and parsley into the bowl. Gently fold until eggs are coated but not mashed. Season with salt and black pepper to taste.
  • Chill (optional): Refrigerate for 15–30 minutes for flavors to meld, although it can be served immediately.

Notes

  • For a smoky twist, use half hot smoked paprika along with sweet.
  • Substitute Greek yogurt for a lighter, tangier version.
  • A splash of pickle brine adds excellent depth.

Nutrition

Calories: 297kcalCarbohydrates: 4gProtein: 10gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 279mgSodium: 455mgPotassium: 149mgFiber: 1gSugar: 1gVitamin A: 823IUVitamin C: 3mgCalcium: 51mgIron: 2mg
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