This creamy egg salad recipe is perfect for a quick and delicious meal, with a unique twist to elevate its flavor.
Place the eggs in a saucepan and cover them with water, ensuring the water level is about an inch above the eggs.
Adding a pinch of salt to the water can help prevent the eggs from cracking during boiling.
Bring the water to a boil, then remove the saucepan from heat and cover it with a lid. Let the eggs sit for 12 minutes.
This method ensures perfectly cooked eggs with a creamy yolk.
Drain the hot water and rinse the eggs under cold running water to cool them down.
Cooling the eggs quickly makes them easier to peel.
Peel the eggs and chop them coarsely.
Use a sharp knife for clean cuts and avoid mashing the eggs.
In a mixing bowl, combine the mayonnaise, shallot, pickle, salt, pepper, and paprika.
Mix thoroughly to ensure the flavors are evenly distributed.
Fold the chopped eggs into the mayonnaise mixture gently until well combined.
Be gentle to maintain the texture of the egg pieces.
Serve the egg salad on its own, as a sandwich filling, or on a bed of greens.
Garnish with a sprinkle of paprika or fresh herbs for a colorful presentation.
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