Delicious Egg Salad Recipe

Why You’ll Love This Recipe

I love how easy and quick this egg salad recipe is, yet it tastes so fresh and satisfying. The creamy mayonnaise and mustard blend perfectly with the slight crunch of green onions, while the paprika adds a little kick. The beauty of this dish is in its simplicity – a handful of ingredients that come together to create a deliciously comforting meal. It’s perfect for meal prep and works wonderfully for picnics, as it can be served in so many ways: on bread for a sandwich, atop a bed of greens, or as a snack with crackers. Plus, it’s a versatile recipe that can be customized with your favorite add-ins.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil, then immediately remove the pan from the heat. Cover and let the eggs stand in the hot water for 10 to 12 minutes.

2. After 10 to 12 minutes, remove the eggs from the hot water and allow them to cool. Once cooled, peel and chop the eggs.

3. In a bowl, combine the chopped eggs with mayonnaise, green onion, mustard, and paprika. Season with salt and pepper to taste.

4. Stir everything together until it’s well mixed. Serve on your favorite bread, crackers, or over a bed of salad greens.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Additional Time: 10 minutes for egg cooling

• Total Time: 35 minutes

Variations

• Pickles: I like to substitute green onions with chopped pickles for an extra crunch and tangy twist.

• Dijon Mustard: If you prefer a bit more flavor, swap yellow mustard for Dijon mustard.

• Herbs: You can experiment with fresh herbs like dill or chives in place of green onions for a fresh flavor boost.

• Hard-Boiled Eggs: For a richer flavor, try using eggs that are slightly less boiled (i.e., slightly soft in the center).

• Vegan Version: For a vegan take, replace mayonnaise with a plant-based mayo and swap the eggs for a tofu-based egg salad alternative.

Storage/Reheating

• Storage: This egg salad can be stored in an airtight container in the refrigerator for up to four days. Make sure to consume it within this time frame for the best taste and texture.

• Reheating: Egg salad is typically served cold, so there’s no need to reheat it. Just remove it from the fridge and enjoy!

FAQs

How can I make egg salad less creamy?

If you prefer a lighter egg salad, you can reduce the amount of mayonnaise or swap part of it for Greek yogurt or sour cream. This will still give you the creaminess but with fewer calories.

Can I add other vegetables to my egg salad?

Absolutely! You can try adding diced celery, bell peppers, or even cucumber for a crunchy, refreshing element to the egg salad.

Can I make egg salad ahead of time?

Yes! In fact, egg salad often tastes better after sitting for a few hours as the flavors have time to meld together. Make it the night before and enjoy a quick meal the next day.

Is it okay to freeze egg salad?

Freezing egg salad isn’t recommended because it changes the texture, particularly the mayonnaise, which can become watery. However, if needed, it can be frozen for up to a month, though the quality may not be the same once thawed.

Can I use different kinds of mustard?

Yes! I like to use yellow mustard for a mild, tangy flavor, but Dijon or spicy brown mustard can be used if you like a stronger mustard flavor. It’s all about personal preference!

Conclusion

This egg salad recipe is a crowd-pleaser that I keep coming back to time and time again. With its simple ingredients and versatile serving options, it’s perfect for any occasion. Whether it’s a quick lunch, a picnic, or a family gathering, this egg salad will never disappoint. It’s a recipe I know I’ll make over and over, and I’m sure you’ll love it too!

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