Spiced Brown Egg Egg Salad with Mustard and Chives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy egg salad made with brown eggs and a touch of Dijon mustard, fresh chives, and a hint of smoked paprika for added depth. This American-inspired curry recipe, ready in about 25 minutes, pairs brown eggs, mayonnaise, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 6 large brown eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes.
  2. Step 2: Drain the hot water and transfer the eggs to an ice bath for 5 minutes to cool completely, then peel and chop them roughly.
  3. Step 3: In a medium bowl, combine 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp finely chopped fresh chives, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; stir until smooth.
  4. Step 4: Gently fold the chopped eggs into the dressing mixture until fully coated but still chunky. Chill for 30 minutes before serving on sandwiches or with greens.

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