Lunch / Dinner
Spanish Egg Salad
Update your traditional egg salad with a Spanish-style recipe that’s chock-full of savory ingredients. Salty Serrano ham, briny green olives, and sweet Spanish onion enhance the salad, while a sprinkling of paprika adds the final touch. Serve in lettuce leaves for a low-carb lunch, dinner, or snack.
Test Kitchen Tip
Spanish paprika adds rich, complex flavors — a dash over the egg salad is all you need.
Place eggs in a saucepan. Add cold water to cover them by 1-inch. Cover pan, bring water to a boil, then remove pan from heat. Let eggs stand, covered, 12 minutes; drain. Cover eggs with ice water.
To peel, crack eggs all over on a flat surface, then peel under cold, running water. Dry peeled eggs with paper towels and transfer to a bowl. Chop eggs with a pastry blender or fork until chunky.
Crisp ham in oil in a skillet over medium heat, stirring occasionally, 4–5 minutes; drain on a paper-towel-lined plate.
Whisk together mayonnaise and Dijon, then stir into eggs.
Add olives, onion, parsley, and ham; season with salt and pepper.
Serve egg salad in lettuce leaves and sprinkle with paprika.
Per serving of egg salad
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 288mg 96%
Sodium 638mg 26%
Carbs 4g 1%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.