Description
A simple and delicious egg salad recipe featuring chopped hard-boiled eggs mixed with creamy mayonnaise, tangy mustard, and crisp green onions. Perfect for sandwiches, crackers, or as a salad topping, this easy-to-make dish is a favorite for picnics and quick meals.
Ingredients
Egg Salad Ingredients
- 8 large eggs
- ½ cup mayonnaise
- ¼ cup chopped green onion
- 1 teaspoon prepared yellow mustard
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
- Gather Ingredients: Collect all your ingredients on the countertop to ensure you have everything ready for the recipe.
- Boil Eggs: Place the 8 eggs in a saucepan and cover them with cold water. Bring the water to a boil, then immediately remove the saucepan from heat. Cover and let the eggs stand in the hot water for 10 to 12 minutes to cook through.
- Cool and Peel: Remove the eggs from the hot water and cool them under cold running water or in an ice bath. Once cooled, peel the eggs carefully to maintain their shape, then chop them into small pieces.
- Mix Ingredients: In a bowl, combine the chopped eggs with mayonnaise, chopped green onions, and prepared yellow mustard. Stir well to blend all ingredients evenly.
- Season: Add paprika, salt, and pepper to taste, then stir the mixture again to incorporate the seasoning fully.
- Serve: Serve the egg salad on your favorite bread, crackers, or atop salad greens for a refreshing meal or snack.
Notes
- For best results, use freshly boiled eggs cooled properly to avoid a green ring around the yolk.
- You can adjust the amount of mayonnaise and mustard to suit your taste preferences.
- Add celery or dill for extra crunch and flavor variations.
- This egg salad keeps well in the refrigerator for up to 3 days when stored in an airtight container.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salads
- Method: Stovetop
- Cuisine: American
