Pat dry and chop to your preferred texture—chunky or fine.
3. Mix the Salad
In a large bowl, combine chopped eggs, mayo, green onions, and mustard.
Add paprika, salt, and pepper.
Stir gently until evenly coated, keeping some texture intact.
Serving Suggestions
Spread on rye or sourdough bread for a classic sandwich
Tuck into pita pockets or wraps for a portable lunch
Spoon onto crackers or crostini for easy appetizers
Layer over mixed greens or lettuce cups for a low-carb option
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