Description
Pimento Cheese Egg Salad is a creamy, flavorful Southern-inspired dish made with chopped hard-boiled eggs, sharp cheddar, and diced pimentos. This quick and easy no-cook salad makes a perfect filling for sandwiches, a topping for crackers, or a hearty addition to salads, combining cheesy richness with a hint of tangy Dijon and a smoky paprika finish.
Ingredients
Scale
Egg Salad Base
- 6 hard-boiled eggs, peeled and chopped
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons diced pimentos, drained
- 1 tablespoon finely chopped green onion
Dressing and Seasoning
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt and black pepper, to taste
Instructions
- Combine Ingredients: In a medium bowl, add the chopped hard-boiled eggs, shredded sharp cheddar cheese, diced pimentos, and finely chopped green onion. These ingredients form the hearty base of the salad.
- Add Dressing and Seasonings: Pour in the mayonnaise and Dijon mustard, then sprinkle the garlic powder and paprika over the mixture. These elements add creaminess and flavor depth.
- Mix Gently: Stir all ingredients gently until well combined and creamy, being careful not to mash the eggs too much if you prefer some texture.
- Season to Taste: Add salt and black pepper according to your preference, adjusting seasoning to enhance the flavors.
- Serve Chilled: Refrigerate the salad until cold for the best flavor and texture. Serve as a sandwich filling, atop crackers, or over fresh salad greens.
Notes
- For a smoky flavor twist, substitute regular paprika with smoked paprika or add a splash of hot sauce.
- Mash the eggs more finely for a smoother, creamier texture suitable for spreads.
- This egg salad keeps well when refrigerated and can last up to 3 days if stored in an airtight container.
