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Unique Egg Salad with Corn, Cheese and Smoked Paprika

May 1, 2016 by Edyta 2 Comments

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
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Unique Egg Salad with Corn, Cheese and Smoked Paprika – perfectly easy lunch dish with a twist. 

Unique Egg Salad with Corn, Cheese and Smoked Paprika

This Unique Egg Salad with Corn, Cheese and Smoked Paprika is a spin on one of my childhood favorites.

I created the original derivation of this combo at about the age of 12, which just contained shredded cheese, corn and mayo. With a love for egg salad too, I figured…why not marry the 2 and season it with one of my absolute favorite spices: smoked paprika.

Viola! It’s pretty awesome.

Unique Egg Salad with Corn, Cheese and Smoked Paprika

As you’ll see, it’s supper easy to make this Unique Egg Salad with Corn, Cheese and Smoked Paprika. See the pictures below.

Just combine hard boiled eggs, shredded cheese, corn, mayo (or a mix of mayo and greek yogurt), season with salt, pepper and smoke paprika and you’re done.

Unique Egg Salad with Corn, Cheese and Smoked Paprika

Unique Egg Salad with Corn, Cheese and Smoked Paprika

You can eat this salad any way you want: you can have it in a wrap, on a nice crusty bread, or even on it’s own if you’d prefer a no carb version. I like mine best with crusty rustic bread.  Enjoy 🙂

Unique Egg Salad with Corn, Cheese and Smoked Paprika

Unique Egg Salad with Corn, Cheese and Smoked Paprika

Unique Egg Salad with Corn, Cheese and Smoked Paprika

Unique Egg Salad with Corn, Cheese and Smoked Paprika

Print Pin Rate
Course: Lunch
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 -4
Author: Edyta

Ingredients

  • 6 hard boiled eggs , chopped
  • 1 cup of cooked corn (I used canned corn)
  • 1/2 cup of thinly shredded cheese (cheddar or Mexican blend works best)
  • 1/4 cup of mayonnaise
  • 1/4 cup of greek yogurt
  • 1/4 teaspoon of smoked paprika
  • Salt and Pepper to taste

Instructions

  • Bring the water in a pot to boil
  • Punch the eggs with a needle and place them slowly in a boiling water
  • Boil the eggs for 10 minutes
  • Remove eggs from boiling water and place them in the ice bath
  • Once the eggs are cooled, peal and chop them
  • Add to the big bowl
  • Add cheese and corn
  • Add spices, mayo and yogurt and mix everything together
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

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Filed Under: Lunch, Salads, Vegetarian

Previous Post: « Perfectly trimmed and steamed Artichokes
Next Post: Healthy Mini Zucchini Muffins »

Reader Interactions

Comments

  1. Mariana

    July 2, 2017 at 10:47 am

    Oh, this sounds yummy! How long do you think it can keep in the fridge?

    Reply
    • Edyta

      July 2, 2017 at 11:57 am

      I think it can easily keep in a fridge for 2 days. I really like this salad 🙂

      Reply

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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