Smoky Egg Salad Rye Crisps
Creamy egg salad with smoked paprika and celery lands on crisp rye bites for a fast, savory snack.
Prep: 12 · Cook: 10 · Total: 22 · Serves: 8 · Difficulty: Easy · Rating: 4.7/5 (118 reviews)
INSPIRED BY
An original snack inspired by classic egg salad, deli rye, and the smoky tang of paprika and pickles.
Story
Casey likes an appetizer that feels like a good deli counter order but arrives in one crisp bite. The smoked paprika gives the egg salad a little campfire edge, while pickle brine keeps it bright. Rye crackers make the whole thing easy to pass around. Put the filling out cold and let the crunch do the talking.
By Casey
Ingredients
- 6 large eggs
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp dill pickle brine
- 2 tbsp finely chopped dill pickles
- 1 celery stalk, finely diced
- 1 tbsp chopped chives
- 1/2 tsp smoked paprika
- 1 tsp lemon juice
- 16 rye crisp crackers
- Kosher salt
- Black pepper
Instructions
- Place the eggs in a saucepan, cover with water, bring to a boil, cover, and turn off the heat for 10 minutes.
- Transfer the eggs to ice water for 5 minutes, then peel and pat them dry.
- Chop the eggs and fold them with mayonnaise, Dijon, pickle brine, smoked paprika, lemon juice, salt, and pepper.
- Stir in the pickles, celery, and chives, keeping a little celery aside for garnish.
- Spoon the egg salad onto the rye crisps just before serving.
- Finish with the reserved celery and a dusting of smoked paprika, then arrange the crisps on a platter.
Chef Tips
- Cool the eggs fully before peeling for the cleanest chop.
- Add the rye crisps at the last minute so they stay crunchy.
- For a sharper filling, swap half the pickle brine for cider vinegar.
- The egg salad can be refrigerated for up to 2 days without the crackers.
Cook's Notes
- Cool the eggs before chopping for a neat filling.
- Spoon onto the rye crisps right before serving.
- Keep the egg salad chilled until guests arrive.
- Add cayenne for a warmer smoky finish.