Delicious Egg Salad

Our household's favorite lunch for decades, this timeless egg salad brings together smooth creaminess and mouthwatering taste in each spoonful. Mixing hard-boiled eggs with mayo and a hint of mustard makes a flexible filling that's perfect in sandwiches or on top of crackers and fresh greens.

I whipped this up during a hectic period when I needed quick but filling packed lunches. Now it's our go-to for outdoor meals and casual get-togethers since it's always gone moments after I set it out.

• 8 large eggs: Eggs that have been in your fridge about a week will peel better after cooking
• 1/2 cup mayonnaise: Go for authentic, full-fat mayo for the smoothest, richest result
• 1/4 cup chopped green onion: Gives a light oniony bite and nice texture without being too strong
• 1 teaspoon prepared yellow mustard: Adds just enough tang to cut through the richness
• 1/4 teaspoon paprika: Brings subtle warmth and a pretty color touch
• Salt and pepper to taste: These basics pull all the flavors into harmony

Easy Preparation Guide

Round Up Everything:

Get all your stuff ready before you start. Having everything measured makes putting it all together super fast and easy.

Cook The Eggs:

Put eggs in a pot and add cold water until they're covered. Heat on medium-high until the water bubbles vigorously, then turn off the heat right away. Put the lid on and let them sit in the hot water for 10-12 minutes. This way they won't overcook or get that yucky green ring.

Cool And Chop Eggs:

Take eggs out and drop them in cold water to stop them cooking. When you can touch them, start peeling from the fat end where there's an air pocket. Cut eggs into tiny bits about 1/4 to 1/2 inch big for the best texture.

Combine Everything:

Put your chopped eggs in a bowl. Add mayo, green onions, and mustard. Stir everything together gently so it's mixed but still chunky. Sprinkle in paprika, salt, and pepper until it tastes just right.

Let It Rest:

For tastiest results, cover and stick it in the fridge for at least half an hour so all the flavors can mingle. Enjoy it on bread with lettuce for a classic sandwich, or on greens if you're watching carbs.

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Green onions are what make this recipe special. I found they work best after trying many different onion types. They add just the right crunch and mild flavor that lifts the egg mixture without taking over, unlike regular onions that can sometimes be too strong and mask the eggs' subtle taste.

Foolproof Hard-Boiled Eggs

Getting your eggs just right makes all the difference. Use eggs from your fridge that are about a week old since they're much easier to peel than fresh ones. After they boil, dunk them straight into ice water to halt cooking and stop that ugly grayish ring from forming around the yolk. To peel them without going crazy, tap the shell all over on your counter, then roll the egg gently under your palm before peeling it under running water.

Keeping It Fresh

Always keep egg salad in a sealed container in your fridge and eat it within 3-4 days for safety and best taste. Don't let it sit out more than 2 hours or you risk food poisoning. When taking it for lunch, pack it in an insulated box with an ice pack to keep it cold. If the mayo seems to separate during storage, just give it a quick stir before eating. Don't try freezing egg salad—it'll turn watery and gross when thawed.

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Tasty Twists To Experiment With

What's great about egg salad is how easy it is to change up. Try a Mediterranean version by tossing in chopped olives, a squeeze of lemon, and some crumbled feta. Adding a teaspoon of curry powder and diced apple creates amazing depth of flavor. You can swap some mayo for mashed avocado to make it creamier and more nutritious. For extra crunch, throw in finely chopped celery, bell peppers, or water chestnuts. A pinch of fresh herbs like dill, chives, or tarragon can completely change the taste with barely any effort.

Ways To Enjoy It

The classic egg salad sandwich is always a winner, but don't stop there. Scoop it into lettuce leaves for a carb-free option, or stuff it in hollowed tomatoes when you want to impress. For party snacks, dollop small amounts on cucumber slices or endive leaves. It tastes amazing on buttery croissants, and pita pockets help keep everything neat while eating. Make it a full meal by adding a simple tomato or veggie soup, or serve alongside a fresh green salad with tangy dressing.

Frequently Asked Questions

→ What's the best way to boil eggs?

Put eggs in a pan and cover them with cold water. Get the water hot until it’s boiling, then turn off the heat. Cover them up and let them sit for 10 to 12 minutes, then cool and peel easily.

→ Can egg salad be prepped in advance?

Sure thing! Keep it fresh by storing it in a tight container in the fridge for up to four days.

→ What gives egg salad a crunch?

Chopped green onions are a go-to, but try adding celery, pickles, or chopped bell peppers for more texture.

→ What kind of bread works best for this?

It’s awesome on sourdough, whole wheat, rye, or even soft brioche for a fancy touch.

→ How can I tweak the flavors?

Mix things up! Throw in some Dijon mustard, sweet relish, celery seeds, or snip some fresh herbs like dill or parsley to make it your own.

→ Can you freeze egg salad?

Not recommended! Freezing messes with the texture since mayo separates when thawed, which changes the overall taste too.