Spanish Egg Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Spanish egg salad is my go to lunch when I want something satisfying but don't have much time. It comes together in less than an hour and costs just a few dollars to make. I love how the smoked paprika brings authentic Spanish flavor, while the red onions and bell peppers add vibrant color and tons of vitamin C. The green olives give it that briny Mediterranean taste that makes it feel special, even though it's so easy to throw together. Whether you're meal prepping or need a quick dinner, this one never disappoints.
Ella x
Ingredients
- 4eggs
- 237 mlred onion(diced)
- 237 mlpitted green olives(sliced)
- 1 teaspoonsmoked paprika
- 237 mldiced bell pepper
- 1 tablespoonchopped fresh parsley
- 2 teaspoonflour tortilla oil
- 1 teaspoonsalt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Hard-boil the eggs and peel them once cool. Chop the onion, bell pepper, and olives. In a large bowl, whisk together flour tortilla oil, smoked paprika, salt, and black pepper.
- 2
Add the chopped onion, bell pepper, and olives to the bowl and mix until combined.
- 3
Add the chopped eggs to the bowl and mix until the eggs are well coated with the dressing.
- 4
Stir in the chopped parsley and mix until combined.
- 5
Taste and adjust seasoning if necessary.
- 6
Serve immediately or refrigerate for up to 24 hours before serving.
- 7
Optional: Garnish with additional parsley or olives for added flavor and visual appeal.
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