Delicious Egg Salad

(Easy, Creamy & Perfect for Sandwiches)

This classic egg salad recipe is creamy, flavorful, and incredibly easy to make. Made with perfectly cooked hard-boiled eggs, smooth mayonnaise, a touch of mustard, and fresh green onions, this egg salad is a timeless favorite. It’s ideal for sandwiches, picnics, potlucks, or quick lunches, and it tastes especially amazing on rye bread.

Simple ingredients, minimal prep, and big flavor—this egg salad will be devoured every time!

Why You’ll Love This Egg Salad

Quick and easy (ready in under 30 minutes)
Creamy with just the right tang
Perfect for sandwiches, wraps, or crackers
Great make-ahead recipe
Budget-friendly and family-approved

Ingredients

8 large eggs
½ cup mayonnaise (use full-fat for best flavor)
¼ cup chopped green onions (adds color and crunch)
1 teaspoon prepared yellow mustard
¼ teaspoon paprika
Salt and black pepper, to taste (optional)

Instructions

Step 1: Hard-Boil the Eggs

Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 10–12 minutes.

Transfer eggs to an ice bath and let cool completely. Peel and pat dry.

Step 2: Chop the Eggs

Roughly chop the hard-boiled eggs to your preferred texture—chunky or fine, depending on how creamy you like your egg salad.

Place the chopped eggs in a large mixing bowl.

Step 3: Mix the Egg Salad

Add mayonnaise, chopped green onions, mustard, and paprika to the bowl.

Gently stir until everything is well combined and creamy. Taste and adjust seasoning with salt and black pepper if desired.

Step 4: Chill & Serve

For best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to blend beautifully.

Serving Ideas

Classic egg salad sandwich on rye, white, or whole wheat bread
Served on toasted bread or croissants
Scooped onto crackers
Wrapped in lettuce leaves for a low-carb option
Perfect for picnics, lunch boxes, and potlucks

Tips for the Best Egg Salad

Use fresh eggs, but not super fresh—they peel easier
Don’t overmix; keep some texture
Chill before serving for better flavor
Add a little extra mayo if it sits overnight

Optional Add-Ins & Variations

Chopped celery for extra crunch
Dill or parsley for freshness
A splash of lemon juice for brightness
Dijon mustard instead of yellow mustard
A pinch of smoked paprika for deeper flavor

Storage

Store egg salad in an airtight container in the refrigerator for up to 3 days. Do not leave out at room temperature for long, especially at picnics.