Description
A classic, creamy Old-Fashioned Egg Salad made with hard-boiled eggs, mayonnaise, mustard, and fresh vegetables. Perfect for sandwiches, crackers, or a light, satisfying lunch.
Ingredients
Scale
Eggs
- 8 large eggs
Dressing & Flavorings
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
Vegetables
- 2 tablespoons finely chopped green onion
- 2 tablespoons celery finely diced
Instructions
- Hard Boil the Eggs: Place 8 large eggs in a medium saucepan and cover them with cold water, about an inch above the eggs. Bring the water to a rolling boil over medium-high heat, then immediately remove the saucepan from the heat.
- Steam the Eggs: Cover the pan with a lid and let the eggs sit in the hot water for 15 minutes to cook through.
- Cool the Eggs: Transfer the eggs to a large bowl filled with ice water to stop the cooking process and cool completely, about 5-10 minutes.
- Peel and Chop: Gently peel the cooled eggs and chop them into medium-sized pieces. Place them into a medium mixing bowl.
- Mix the Salad: Add 1/2 cup mayonnaise, 1 teaspoon yellow mustard, 2 tablespoons finely chopped green onion, 2 tablespoons diced celery, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika to the chopped eggs. Stir everything together until well combined and creamy.
- Serve: Spread the egg salad on your favorite bread, crackers, or serve over fresh lettuce as a light meal or snack.
Notes
- For best results, use eggs that are at least a week old as they peel more easily.
- Adjust the amount of mayonnaise to make the salad creamier or drier according to preference.
- Add a pinch of paprika on top for a colorful garnish and subtle smoky flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
