Spiced Brown Egg Egg Salad with Mustard and Chives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Spiced Brown Egg Egg Salad with Mustard and Chives take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Brown Egg Egg Salad with Mustard and Chives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown eggs from drying out.

Can I substitute ingredients in Spiced Brown Egg Egg Salad with Mustard and Chives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Brown Egg Egg Salad with Mustard and Chives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Brown Egg Egg Salad with Mustard and Chives?

American curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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