Best Spanish Egg Salad Recipe

You may know by now that Andalusia is the home of some of the best Spanish recipes, and we’re excited to share our favorite ones with you.

The Spanish egg salad is a delicious dish that combines rich flavors and a satisfying texture, making it a perfect option for a quick meal or a flavorful appetizer.

Read this article, and you will learn how to make Spanish salad, with expert tips on storing, serving, and adapting the ingredients to your personal diet and preferences.

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Pssst…!!?? You can’t get enough of Spanish salad recipes? Have a look at my other posts: 

• Spanish potato salad recipe with eggs

• Spanish chicken salad

• Chicken salad with carrots

Background of the Dish

The Spanish egg salad was created as a simple yet flavorful dish, blending traditional ingredients with a touch of modern flair, making it a beloved staple in Southern Spain.

However, it wasn’t the first regional recipe to showcase egg as the main ingredient, since plenty of Andalusian delights came before like the Spanish deviled eggs, the Spanish potatoes and eggs, and the Spanish fried eggs.

Building on this tradition, the Spanish egg salad emerged as another classic, combining the creamy richness of eggs with the savory depth of onion, garlic, and mayonnaise blend.

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Things You’ll Need for Spanish Egg Salad

The main ingredients needed to prepare this Spanish egg salad are onion, garlic clove, mayonnaise, mustard, paprika, bread slices, and eggs.

Ingredients

• 5 eggs
• 1/2 white onion
• 1 garlic clove
• 4 tablespoons mayonnaise
• 1 tablespoon mustard
• 1 tablespoon freshly chopped parsley
• 1 teaspoon paprika
• 4 slices of white bread
• Salt and pepper (to taste)

How to Make Spanish Egg Salad – Step by Step Guide

1. To start making the egg salad on toast, fill a pot with enough water to cover the eggs and take it to a boil over medium heat. Boil the eggs for 10 to 15 minutes (10 minutes for a slightly softer yolk and 15 for a firmer one).

2. Then, place the eggs in a bowl with cold water and ice cubes to cool down. This will stop the cooking process, making the eggs easier to peel and helping to prevent a greenish ring from forming around the yolk.

3. After that, peel and chop the onion into small pieces. Also, peel and mince the garlic clove. Lastly, chop the fresh parsley and set them aside.

4. To continue making this recipe, peel the eggs, and separate the yolk from the whites. Chop the whites into small cubes.

5. Then, grab a small bowl and mix the mayonnaise, mustard, and paprika. This will be the dressing for the egg salad.

6. Now, mix the yolks with the special Spanish salad dressing. Also, start mixing in the onion, minced garlic clove, parsley, salt and pepper.

7. After that, add the egg whites and gently fold them in. You are supposed to add them last in this egg salad recipe because otherwise, they might break.

8. For the next step, toast the slices of white bread (or your favorite type of bread) until golden brown (about 4 minutes per side).

9. Then, taste and adjust the seasoning in this Spanish egg salad. At this point, you can also add more of the mayonnaise mix if you find it too dry.

10. To finish making one of the best Spanish salads recipes, pour the Spanish egg salad on top of the toasted bread. Optionally, sprinkle some extra chopped parsley or paprika on top and enjoy.

Substitution of Ingredients

We wanted to develop a Spanish egg salad that’s easy to make but also only calls for ingredients that everyone can have access to.

Still, we have some replacements that you can make to adapt it to your preferences or food restrictions, ensuring that everyone can enjoy this dish.

For example, you can turn it into a sour cream egg salad or a cream cheese egg salad if you aren’t the biggest fan of the combination of mayonnaise and mustard.

To make this spicy egg salad even spicier you can add a few teaspoons of hot sauce to the mayonnaise mix, crushed jalapeño peppers, or a teaspoon of cayenne pepper.

Lastly, you can make the Spanish egg salad with gluten-free bread, and crackers, or serve the salad on its own depending on your preference or dietary needs.

Tips on Serving Spanish Egg Salad

Different from the traditional Spanish salads, this delicious dish is served mostly as an appetizer or tapa, making it a perfect light bite to enjoy with drinks or as a starter before the main course.

We prepared this recipe with toasted bread so that you have a texture and flavor balance in this Spanish egg salad, but you could use crackers, baguette slices, or even a bed of fresh greens for an innovative twist.

You can also serve it as a Spanish egg sandwich by simply topping it with another slice of toasted bread (or you can use your favorite bread without toasting it).

If you want to add more crunch to the dish, you can copy the egg salad recipe with pickles by incorporating diced pickles into the mix.

They will enhance the texture and add a tangy, crunchy element to the salad.

How to Store Spanish Egg Salad

This is one of the best salad recipes from Spain due to how easy and fast it is to make, but that also means that it is best served freshly prepared.

If you want to store the traditional Spanish salad, then prepare the salad components and only toast the bread when you are ready to serve it.

You can store the Spanish egg salad in an airtight container, covered with a lid or plastic wrap, and take it to the fridge where it will last up to 3 days.

We have other easy Spanish salad recipes that you can store for a longer amount of time, or at least freeze some of their elements, which are the basic chickpea salad and the chicken salad with tostadas.

Recipe Card: Spanish Egg Salad

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