Description
This creamy and easy egg salad recipe is perfect for sandwiches, wraps, or crackers. Made with hard-boiled eggs, mayo, mustard, and green onions, it’s a quick, protein-packed meal option that’s ideal for lunch, picnics, or make-ahead snacks.
Ingredients
Scale
- 6 hard-boiled eggs: provide protein and creamy texture
- 1/4 cup mayonnaise: adds creaminess and richness
- 1 teaspoon yellow mustard: brings tangy depth
- 2 tablespoons chopped green onions: offers crunch and mild flavor
- 1/4 teaspoon salt: enhances flavor
- 1/8 teaspoon black pepper: adds subtle heat
- 1/8 teaspoon paprika: for color and mild smokiness
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil over high heat.
- Once boiling, remove from heat, cover, and let sit for 10–12 minutes. Then place in an ice bath to cool.
- Peel the cooled eggs and chop them to your desired texture.
- In a mixing bowl, combine mayonnaise, mustard, salt, pepper, and paprika. Stir well.
- Fold in chopped eggs and green onions gently until fully mixed.
- Cover and refrigerate for at least 30 minutes before serving for best flavor.
- Serve on sandwich bread, crackers, or in lettuce wraps.
Notes
- Use room-temperature eggs for easier peeling.
- Don’t overmix to maintain texture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Customize with avocado, relish, or spicy mustard for variety.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Salads
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 190mg
Keywords: Egg Salad Recipe, creamy egg salad, sandwich filler, easy lunch, picnic salad, boiled eggs, mayo salad