Delicious Egg Salad

This egg salad recipe is the best and easy to make with chopped hard-boiled eggs, mayonnaise, and mustard. I like to add green onions for some color and crunch. It tastes wonderful in a sandwich and will definitely be devoured at picnics! It's really good on rye.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 35

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 853.4 kcal

Equipment

1 Saucepan For boiling eggs
1 Mixing Bowl For combining ingredients
1 Slotted Spoon For removing eggs from hot water
1 Chef's knife For chopping eggs and green onion
1 Cutting Board For safe chopping

Ingredients

Main

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

Gather all ingredients. Dotdash Meredith Food Studios
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Dotdash Meredith Food Studios
Remove eggs from hot water; cool, peel, and chop. Dotdash Meredith Food Studios
Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper. Dotdash Meredith Food Studios
Stir and serve on your favorite bread, crackers, or salad greens. Dotdash Meredith Food Studios

Notes

For perfectly set hard-boiled eggs, plunging them into an ice bath immediately after cooking halts the process and makes peeling significantly easier. Quality mayonnaise elevates the flavor considerably; consider a homemade version or a premium brand. Adjust the chop of your eggs to preference – a finer chop yields a smoother salad, while a coarser chop offers more textural interest. For an enhanced flavor profile, a touch of Dijon mustard can replace or supplement the yellow mustard, and a hint of fresh dill or chives would brighten the dish beautifully. Always taste and adjust salt and pepper before serving.