This creamy egg salad is enhanced with a touch of tangy mustard and fresh herbs, making it a delightful dish for any occasion.
Peel and chop the hard-boiled eggs into small pieces.
Use a sharp knife to achieve evenly chopped eggs for a consistent texture.
In a mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and salt.
Whisk the ingredients together thoroughly to ensure a smooth and creamy mixture.
Add the chopped eggs to the creamy mixture and gently fold to combine.
Fold gently to avoid breaking the eggs too much, keeping some texture in the salad.
Stir in the green onions, smoked paprika, and diced pimiento.
Adjust the seasoning to taste, adding more salt or paprika if desired.
Serve the egg salad chilled, garnished with additional pimiento or green onions if desired.
For a refreshing touch, serve the salad on a bed of lettuce or with crackers.
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