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Paprika Mayonnaise

A brown dish filled with paprika mayonnaise with a spoon on the side.
Paprika mayonnaise is the condiment that makes everything better. Creamy, smoky, and lemony—not to mention, garlicky—it's terrific on seafood. And absolutely everything else. 
Ross Dobson

Prep 5 mins
Total 5 mins
4 servings
290 kcal


  • 3/4 cup store-bought or homemade mayonnaise
  • 1 teaspoon sweet smoked paprika
  • 2 cloves garlic crushed and peeled
  • 2 teaspoons fresh lemon juice


  • In a medium bowl, combine the mayonnaise, paprika, garlic, and lemon juice.
  • Cover and refrigerate until needed or for up to 24 hours.


*What can I substitute for sweet smoked paprika?

Smoked paprika is made from peppers that are smoked and dried over oak fires and comes in varying degrees of heat. Smoked paprika comes from Spain and is also called pimenton. Using a different kind of paprika will give you something close but you'll be missing the smokiness. You can sub in chipotle 1 for 1—its got enough heat and smokiness to give you the flavor needed. You can also use liquid smoke but only in half the amount of paprika suggested, it can be overpowering if you use too much.