Delicious Egg Salad Recipe
This classic egg salad recipe is quick, easy, and bursting with flavor. With creamy mayonnaise, tangy mustard, and a touch of paprika, it’s perfect for sandwiches, salads, or snacks. Customize with pickles, Dijon mustard, or fresh herbs for a unique twist. Ideal for picnics, meal prep, or a quick lunch.
- Prep Time: 10 minutes
- Additional Time: 10 minutes for egg cooling
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad, Sandwich
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
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
Place eggs in a saucepan and cover them with cold water.
Bring the water to a boil, then remove the pan from the heat. Cover and let the eggs sit for 10 to 12 minutes.
After the time has passed, remove eggs from the water and allow them to cool. Once cooled, peel and chop them.
In a bowl, combine chopped eggs with mayonnaise, green onion, mustard, and paprika.
Season with salt and pepper to taste, then stir until well combined.
Serve on your favorite bread, crackers, or a bed of greens.
Notes
For a twist, substitute green onions with pickles or try Dijon mustard for a stronger flavor.
To lighten the salad, swap some mayo for Greek yogurt or sour cream.
Egg salad can be stored in the fridge for up to 4 days.
Find it online: https://juliameals.com/delicious-egg-salad-recipe/
