A timeless comfort food that never goes out of style. Creamy, flavorful, and so versatile, egg salad is perfect for sandwiches, wraps, or even a light snack on crackers. It’s quick to make, protein-packed, and endlessly satisfying.
Ingredients
- 8 large eggs — Hard-boiled for the perfect base
- ½ cup mayonnaise — For that creamy texture (adjust to taste)
- ¼ cup green onions, chopped — Adds freshness and crunch
- 1 tsp yellow mustard — Brings a tangy kick
- ¼ tsp paprika — For a hint of smokiness and color
- Salt & pepper — To taste
Instructions
- Boil the Eggs
- Place eggs in a saucepan in a single layer, cover with cold water (about 1 inch above).
- Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath for 5–10 minutes to cool, then peel.
- Chop the Eggs
- Peel under running water for easy removal.
- Chop eggs to your liking—chunky or finely diced.
- Mix the Salad
- In a bowl, combine chopped eggs, mayo, green onion, and mustard.
- Stir in paprika, salt, and pepper. Mix gently to keep some texture.
Serving Ideas
- On rye or sourdough bread for the ultimate sandwich
- Tucked into pita pockets or wraps for a portable lunch
- Spooned onto crackers or crostini for appetizers
- Over lettuce cups or greens for a lighter, low-carb option
