Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce (adjust to your spice preference)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons chopped green onions
- Salt and pepper to taste
- Optional: 1 tablespoon chopped fresh dill
Feel free to swap in Greek yogurt for mayo if you’re looking for a lighter version. And if green onions aren’t your thing, finely chopped chives work just as well. It’s all about making this recipe your own, much like how my mom used to improvise with whatever was on hand, turning the ordinary into extraordinary.
Instructions
- Start by boiling the eggs. Place them in a pot of cold water, covering them by about an inch. Bring to a boil, then remove from heat and cover. Let them sit for 10-12 minutes.
- While the eggs are cooking, prepare your dressing. In a bowl, mix together the mayonnaise, Dijon mustard, hot sauce, smoked paprika, and garlic powder.
- Once the eggs are done, transfer them to an ice bath to cool for a few minutes. This makes peeling a breeze—a trick I picked up after countless trials in my own kitchen.
- Peel the eggs and chop them into bite-sized pieces. Add them to the bowl with the dressing.
- Gently fold in the chopped green onions and any optional herbs you’re using. Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving, allowing the flavors to meld together beautifully.
Each step is a nod to the simplicity I cherish in home cooking—no fancy gadgets, just good food made with love and a little patience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Spicy Egg Salad Recipe, recipe, cooking, food
