6 Reviews

This is not your ordinary egg salad! This is majorly delicious. I made this exactly as written, but used butter, instead of olive oil, to spread on the toasted bread. I highly recommend using the smoked paprika and not changing anything about the recipe, as all these ingredients are key to making this egg salad special. Thanx for posting; I can hardly wait to make this again!

4 people found this helpful. Was it helpful to you? [Yes] [No]
*Parsley* December 27, 2012

Very good. Made exactly as stated and indeed, would not change anything. This was a great lunch and I even had some left for a snack in the evening.
Thanks for posting.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Dudo December 30, 2012

This is wonderful. I didn't have any dijon, white wine vinegar or green onions so I substituted with 2T yellow mustard, 1T of cider vinegar and minced sweet onion. The taste is fantastic. Next time I'm at the store I'll pick up the real ingredients and make it again. Thank you.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Paka April 06, 2010

Typical Bobby Flay to substitute a standard ingredient for something exotic. In this case, he uses smoked paprika instead of regular paprika. The substitution is not an improvement. I made the egg salad without the bread. Weird tasting. The food stylist who created the photo did not make the recipe as written, because following the directions, the egg salad takes on an orange color.

0 people found this helpful. Was it helpful to you? [Yes] [No]
mbharmon May 10, 2016

Very yummy egg salad! I enjoyed every bite and loved the taste of the paprika! Made for the French forum herb of the month.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Sharon123 April 02, 2010

This is a very sophisticated and tasty egg salad. The addition of several key ingredients take it beyond the usual egg salad, IMHO! The key ingredients for me were: smoked paprika, white wine vinegar and Dijon mustard. I used 7 large egggs and served this on some wholemeal bread, lightly toasted and brushed with olive oil as suggested. I used fresh chives and parsley from my herb garden and also slipped in a few chopped celery tops! I would say that this would serve 6 to 8 people, unless you are VERY hungry, as the fact that the sandwiches are served open-faced, means extra filling - and I was more than satisfied after just one slice topped with this lovely egg salad! I am making sandwiches for a picnic tomorrow (with the remaining filling) and will use granary bread that I am making today. Made for Magic of Herbs in the Photo's Forum and VERY much enjoyed thanks Rinshinomori! FT:-)

0 people found this helpful. Was it helpful to you? [Yes] [No]
French Tart August 03, 2009
Smoked Paprika Egg Salad Sandwich on Whole Grain