- Place eggs in a single layer in a saucepan.
- Cover with cold water (about 1 inch above the eggs).
- Bring to a rolling boil over medium-high heat.
- Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath and cool for 5–10 minutes to stop cooking and ease peeling.
2. Peel and Chop
- Crack and peel eggs under cold running water.
- Pat dry and chop to your preferred texture—chunky or fine.
3. Mix the Salad
- In a large bowl, combine chopped eggs, mayo, green onions, and mustard.
- Add paprika, salt, and pepper.
- Stir gently until evenly coated, keeping some texture intact.
🥪 Serving Suggestions
- Spread on rye or sourdough bread for a classic sandwich
- Tuck into pita pockets or wraps for a portable lunch
- Spoon onto crackers or crostini for easy appetizers
- Layer over mixed greens or lettuce cups for a low-carb option
continued on next page
