Description

Egg salad recipe is a creamy, protein-packed salad made with hard-boiled eggs, mayonnaise, green onions, mustard, and spices, perfect for sandwiches, salads, or snacks. Ideal for quick lunches, picnics, or as a homemade dish that feeds a crowd. Easily paired with bread, crackers, or salad greens.

Ingredients

For the Salad:

– 8 large eggs

– ½ cup mayonnaise (substitute Greek yogurt or mashed avocado for a healthier option)

– ¼ cup chopped green onion

– 1 tsp prepared yellow mustard (substitute Dijon mustard if needed)

– ¼ tsp paprika (optional, for added flavor)

– Salt and pepper to taste

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Instructions

Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from heat. Cover and let eggs stand in hot water for 10–12 minutes.
Remove eggs, cool, peel, and chop into small pieces.
In a bowl, combine chopped eggs, mayonnaise, green onion, and mustard.
Season with paprika, salt, and pepper. Stir until well combined.
Taste the mixture and adjust seasoning with additional salt, pepper, or mustard if needed.
Serve on your favorite bread, crackers, or salad greens.

Notes

– Use fresh eggs for optimal flavor and texture. Substitute plant-based ingredients for vegan diets.

– Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing, as this salad does not freeze well due to its fresh ingredients.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Salad / Sandwich Filling
Method: Mixing
Cuisine: American / Comfort Food

Nutrition

Serving Size: 1 serving
Calories: ~200
Sugar: 1g
Sodium: 300mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 12g
Cholesterol: 250mg