This classic creamy egg salad is a timeless favorite that’s as simple as it is satisfying.
Made with perfectly cooked hard-boiled eggs, a smooth and rich dressing, and just the right touch of mustard, this recipe delivers a comforting balance of flavor and texture.
The addition of fresh green onions brings a subtle crunch and a pop of color, making every bite feel fresh and vibrant.
Whether you’re preparing a quick lunch, packing a picnic, or looking for a versatile filling for sandwiches and wraps, this egg salad fits the bill.
It’s delicious piled high on hearty bread, served with crackers, or spooned over crisp greens. With minimal prep and everyday ingredients, this is one recipe you’ll find yourself coming back to again and again.
Prep Time: 10 mins
Cook Time: 15 mins
Additional Time: 10 mins
Total Time: 35 mins
Servings: 4
Ingredients
- 8 large eggs
- 1/2 cup mayonnaise
- 1/4 cup chopped green onions
- 1 teaspoon prepared yellow mustard
- 1/4 teaspoon paprika
- Salt and black pepper, to taste
Directions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then remove the pan from heat, cover, and let the eggs sit in the hot water for 10 to 12 minutes.
- Transfer the eggs to a bowl of cold water and allow them to cool completely. Peel the eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, green onions, and mustard. Gently stir until well blended.
- Season the mixture with paprika, salt, and black pepper. Adjust seasoning to taste.
- Serve immediately or chill until ready to use. Enjoy on sandwiches, crackers, or over fresh greens.
Chefs Notes
- For easier peeling, use eggs that are a few days old rather than very fresh ones.
- Add a splash of lemon juice for a brighter flavor if desired.
- For extra texture, mix in finely diced celery or pickles.
- This egg salad can be made ahead and stored in the refrigerator for up to 3 days.