This egg salad recipe is simple, creamy, and packed with flavor. It’s made with classic ingredients like mayo, green onion, and a little mustard and paprika for a tasty twist. Whether you want a quick lunch or a side dish for your next meal, this egg salad recipe hits the spot every time.
Egg Salad Recipe
Ingredients for this Egg Salad Recipe
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8 large eggs
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½ cup mayonnaise
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¼ cup chopped green onion
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1 teaspoon yellow mustard
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¼ teaspoon paprika
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Salt and pepper to taste
Mayonnaise
Chopped green onion
Large eggs
Directions
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Put the eggs in a pot and cover them with cold water. Bring it to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
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Drain the hot water and move the eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs and chop them roughly.
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In a bowl, mix the mayo, chopped green onion, mustard, paprika, salt, and pepper until everything is blended.
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Gently fold the chopped eggs into the mayo mixture, making sure they’re well coated.
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Cover the bowl and pop it in the fridge for at least 30 minutes to let the flavors come together.
Nutrition (per serving, about 1/6 of the recipe) about Egg Salad Recipe
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Calories: 230
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Protein: 13g
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Fat: 19g
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Carbs: 1g
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Fiber: 0g
Prep Time
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Total: 25 minutes (includes chilling)
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Active time: 10 minutes
FAQ
Q: Can I swap out the mustard in this egg salad recipe?
A: Sure! Dijon or spicy brown mustard work well too, but yellow mustard keeps it classic and mild.
Q: How long will this egg salad last?
A: If you keep it in a sealed container in the fridge, it should stay fresh for 3 to 4 days.
Q: Can I add other stuff to this recipe?
A: Totally! Try tossing in some diced celery, pickles, or a little hot sauce to mix things up.
Source: www.allrecipes.com
