There’s egg salad, and there’s egg salad. While we’re big fans of the traditional recipe, this version brings some unexpected flavors that give it a bit of a kick. Our recipe has tangy mustard, nice bite from scallions and onion, heat from Hungarian paprika, and mellow, salty capers. Not for the faint of heart, this is egg salad worth waiting for.
Egg Salad for Grown-Ups
6 hard boiled eggs, peeled and chopped
1/2 yellow onion, minced (roughly 1/3 cup)
2 stalks celery, halved lengthwise and minced
4 spring onions, chopped
2 tablespoons capers, minced
1/2 teaspoon Hungarian paprika
3/4 teaspoon salt, or to taste
2 tablespoons grainy mustard
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
Combine the eggs, onion, celery, onions, scallions, capers, paprika, salt, and pepper. Fold in the mustard, mayo, and lemon juice. Check and adjust seasoning levels–you may want to add more salt, more mustard, or lemon juice.
Rinse some lettuce and toast some bread. Make your sandwich, cut in half, and enjoy. If you can wait, the flavors are even better on the second day.