Not a fan - too much paprika even tho' I cut it back by a third. Didn't care for the vinegar. Needed more mayo. I added more eggs and more mayo just to "dilute" the paprika. The slightly "brick" color alone was off-putting and enough to make it highly unlikely I'll make this again.

This is pretty darned good. I love smoked paprika and really enjoyed the flavor it gave this egg salad. I didn't use the olive oil - I just spread a thin layer of the mayonnaise mixture on the bread and grilled it. A nice change from my normal boring egg salad.

Delicious egg salad! I loved the smokiness the paprika gave this which was a nice change from regular egg salads. I cut the recipe in half to give it a try. I cut back on the celery on using one stalk finely choppped along with the green onion and omitted the parsley. For the "dressing" I used Hellman's lite mayo and only 1 tsp. of dijon mustard since I didn't have dijonaisse. I cut the white wine vinegar back to 1/2 tsp. and the smoked paprika back to 1 tsp. and added a bit of salt and pepper. I didn't bother grilling my sandwich, just toasted some whole grain bread and added some bacon, crisp lettuce and tomato. I agree, this would make really good deviled eggs if you cut the mayo with some sour cream and omit the celery. Overall, very good.

This was surprizingly yummy! We have a surplus of hard boiled eggs because of doing our Easter dyeing eggs early (we're moving very soon). I had all the ingredients on hand, even the white wine vinegar. Very simple and fast to assemble and quite tasty, though the paprika was a little overpowering. My littlest inhaled his sandwich but did say that there was too much "red stuff". He swore up and down it was too spicy, though I knew that he didn't mean hot-spicy. I think if I cut it back to a teaspoon or a teaspoon and a half, it would be just right for us. NOTE: This would make a GREAT deviled egg. Just use the yolks mixed with the filling ingredients (minus a bit of the mayonnaise). I think I might try that at our next family gathering.