Delicious Egg Salad
ADVERTISEMENT
Egg salad is one of those timeless comfort foods—simple to make, yet packed with flavor. Whether you’re prepping lunch, planning a picnic, or just craving a satisfying snack, this creamy blend of hard-boiled eggs, mayo, mustard, and green onions hits all the right notes. It’s rich, fresh, and slightly crunchy, with just enough zing to keep things interesting.
ADVERTISEMENT
Serve it on rye, tuck it into wraps, or spoon it into lettuce cups—it’s a staple that suits every table and appetite.
ADVERTISEMENT
🧾 Ingredients
| Ingredient | Amount / Notes |
|---|---|
| Large eggs | 8 — Hard-boiled for perfect texture and protein-rich base |
| Mayonnaise | ½ cup — Adds creaminess; adjust for lighter or richer texture |
| Green onion, chopped | ¼ cup — Adds mild sharpness and crunch |
| Yellow mustard | 1 tsp — Brings tang and depth |
| Paprika | ¼ tsp — Adds gentle smokiness and color |
| Salt and pepper | To taste — Essential for balance and flavor |
👨🍳 Step-by-Step Preparation
1. Boil the Eggs
- Place eggs in a single layer in a saucepan.
- Cover with cold water (about 1 inch above the eggs).
- Bring to a rolling boil over medium-high heat.
- Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath and cool for 5–10 minutes to stop cooking and ease peeling.
2. Peel and Chop
- Crack and peel eggs under cold running water.
- Pat dry and chop to your preferred texture—chunky or fine.
3. Mix the Salad
- In a large bowl, combine chopped eggs, mayo, green onions, and mustard.
- Add paprika, salt, and pepper.
- Stir gently until evenly coated, keeping some texture intact.
🥪 Serving Suggestions
- Spread on rye or sourdough bread for a classic sandwich
- Tuck into pita pockets or wraps for a portable lunch
- Spoon onto crackers or crostini for easy appetizers
- Layer over mixed greens or lettuce cups for a low-carb option
