Egg salad is one of those timeless comfort foods—simple to make, yet packed with flavor. Whether you’re prepping lunch, planning a picnic, or just craving a satisfying snack, this creamy blend of hard-boiled eggs, mayo, mustard, and green onions hits all the right notes. It’s rich, fresh, and slightly crunchy, with just enough zing to keep things interesting.
Serve it on rye, tuck it into wraps, or spoon it into lettuce cups—it’s a staple that suits every table and appetite.Ingredients
Ingredient Amount / Notes
Large eggs 8 — Hard-boiled for perfect texture and protein-rich base
Mayonnaise ½ cup — Adds creaminess; adjust for lighter or richer texture
Green onion, chopped ¼ cup — Adds mild sharpness and crunch
Yellow mustard 1 tsp — Brings tang and depth
Paprika ¼ tsp — Adds gentle smokiness and color
Salt and pepper To taste — Essential for balance and flavor
Step-by-Step Preparation
1. Boil the Eggs
Place eggs in a single layer in a saucepan.
Cover with cold water (about 1 inch above the eggs).
Bring to a rolling boil over medium-high heat.
Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
Transfer eggs to an ice bath and cool for 5–10 minutes to stop cooking and ease peeling.
2. Peel and Chop
Crack and peel eggs under cold running water.
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