Delicious Egg Salad

 Delicious Egg Salad – The Perfect Classic Recipe

If you’re looking for a quick, comforting, and crowd-pleasing recipe, this Delicious Egg Salad is exactly what you need.
It’s creamy, flavorful, and incredibly simple to make with just a handful of pantry ingredients — hard-boiled eggs, mayonnaise, mustard, and a touch of green onion for freshness and crunch.

This classic egg salad is perfect for sandwiches, picnics, brunch spreads, or meal prep. It’s also fantastic on rye bread, buttery croissants, or as a topping for crackers.

Ingredients

• 8 large eggs
• ½ cup mayonnaise (use a good-quality creamy brand)
• ¼ cup chopped green onion (or fresh chives)
• 1 teaspoon prepared yellow mustard
• ¼ teaspoon paprika
• Optional Add-Ins:
  • Salt and black pepper to taste
  • A dash of lemon juice for brightness
  • 1 tablespoon finely chopped celery or pickles for extra crunch

Instructions

Step 1: Boil the Eggs

1. Place eggs in a medium saucepan and cover with cold water — the water should be about 1 inch above the eggs.
2. Bring to a boil over medium-high heat.
3. Once boiling, remove from heat, cover, and let the eggs sit for 10–12 minutes.
4. Drain the hot water and immediately run cold water over the eggs or place them in an ice bath for 5 minutes to stop the cooking.
5. This helps prevent that gray ring around the yolks.

Step 2: Peel and Chop the Eggs

1. Gently tap each egg to crack the shell, then peel carefully.
2. Chop the eggs into small or medium pieces, depending on how chunky you like your salad.
3. For a smoother texture, mash some of the eggs with a fork.

Step 3: Make the Dressing

1. In a medium mixing bowl, combine mayonnaise, mustard, paprika, and green onions.
2. Stir until smooth and creamy.
3. Taste and adjust — add more mustard for tang, or more mayo for a richer texture.

Step 4: Combine Everything

1. Add the chopped eggs to the bowl with the dressing.
2. Using a spatula or spoon, gently fold everything together until well coated.
3. Season with salt, pepper, and a splash of lemon juice if desired.

Step 5: Chill and Serve

• Cover and refrigerate for at least 30 minutes before serving — this helps the flavors meld beautifully.
• Serve cold on rye bread, toast, bagels, croissants, or even inside lettuce wraps for a lighter version.

Serving Ideas

• Classic Sandwich: Spread generously on rye or white bread with crisp lettuce.
• Party Appetizer: Serve on mini toasts or crackers for a bite-sized treat.
• Low-Carb Option: Scoop onto lettuce leaves or cucumber slices.
• Breakfast Boost: Use as a filling for croissants or breakfast wraps.

Pro Tips

• Don’t overcook the eggs — 10–12 minutes is perfect for creamy yolks.
• Chill the egg salad before serving for the best flavor and texture.
• Add-ins like fresh dill, parsley, or a pinch of curry powder can totally change the flavor profile!
• If you prefer a lighter version, swap half of the mayonnaise for Greek yogurt.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Do not freeze: The mayo will separate and affect the texture.
• Stir before serving again, as it may thicken slightly when chilled.

Nutrition (Per Serving, Approximate)

• Calories: 280
• Protein: 11g
• Carbohydrates: 2g
• Fat: 24g

Final Thoughts

This Delicious Egg Salad is the ultimate comfort food — creamy, savory, and satisfying.
It’s easy enough for weekday lunches yet tasty enough for a picnic or brunch spread.
Once you make it from scratch, you’ll never go back to store-bought egg salad again!

Every bite is smooth, slightly tangy, and perfectly seasoned — a timeless classic that never disappoints.