Best Egg Salad
This best egg salad combines creamy mayo, tangy mustard, fresh green onions, and a hint of paprika for a satisfying, protein-packed dish that's perfect for a quick meal or meal prep.
Ingredients
- 8 large eggs
- 1/2 cup mayonnaise
- 1/4 cup chopped green onion
- 1 teaspoon prepared yellow mustard
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
- Place eggs in a saucepan and cover with cold water about 1 inch above the eggs.
- Bring water to a boil over medium-high heat. Once the water boils, remove the pan from the heat, cover it, and let the eggs sit for 10–12 minutes.
- Drain the hot water and immediately transfer the eggs to an ice bath to cool for at least 5 minutes.
- Once cooled, peel the eggs and chop them into bite-sized pieces.
- In a large bowl, combine chopped eggs, mayonnaise, green onion, and mustard. Mix gently to combine.
- Season with paprika, salt, and pepper to taste. Adjust seasonings as needed.
- Serve on whole-grain bread, over greens, or with crackers. Enjoy!