Egg salad is one of those timeless comfort foods—simple to make, yet packed with flavor. Whether you’re prepping lunch, planning a picnic, or just craving a satisfying snack, this creamy blend of hard-boiled eggs, mayo, mustard, and green onions hits all the right notes. It’s rich, fresh, and slightly crunchy, with just enough zing to keep things interesting.
Serve it on rye, tuck it into wraps, or spoon it into lettuce cups—it’s a staple that suits every table and appetite.
🧾 Ingredients
| Ingredient | Amount / Notes |
|---|---|
| Large eggs | 8 — Hard-boiled for perfect texture and protein-rich base |
| Mayonnaise | ½ cup — Adds creaminess; adjust for lighter or richer texture |
| Green onion, chopped | ¼ cup — Adds mild sharpness and crunch |
| Yellow mustard | 1 tsp — Brings tang and depth |
| Paprika | ¼ tsp — Adds gentle smokiness and color |
| Salt and pepper | To taste — Essential for balance and flavor |
