Spanish Egg Salad

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.


8 servings

Total Time

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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, 45 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.


To make it easy to remove the shell from the cooked eggs, immediately cool them in ice water.


Cook the ham in a small amount of oil to crisp it. You can omit this for a vegetarian egg salad.

Nutritional Facts

Nutritional Facts

Per serving of egg salad

Calories: 205

% Daily Value*

Total Fat 15g 23%

Saturated Fat 3g 15%

Cholesterol 288mg 96%

Sodium 638mg 26%

Carbs 4g 1%

Fiber 0g 0%

Protein 12g

*Percent Daily Values are based on a 2,000 calorie diet.

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