This classic egg salad recipe is a simple and delicious treat that's perfect for sandwiches, picnics, or even just as a snack. With just a few ingredients and easy steps, you can have this crowd-pleasing dish ready in no time. This recipe is a great way to use up leftover hard-boiled eggs, and it can be customized to your liking with different seasonings and additions.
Ingredients 👩🍳:
- 8 large eggs
- ½ cup mayonnaise
- ¼ cup chopped green onion
- 1 teaspoon prepared yellow mustard
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper. Stir and serve on your favorite bread, crackers, or salad greens.
Tips and Variations:
- Spice it up! Add a pinch of cayenne pepper for a touch of heat.
- Get creative with your toppings! Serve on rye bread for a classic combination. Consider adding sliced tomato, lettuce, or pickles for a more substantial sandwich.
- For a lighter version, use light mayonnaise and low-fat or fat-free sour cream instead of mayonnaise.
- For a flavorful twist, use Dijon mustard or a honey mustard.
- Make it ahead of time! This egg salad is best made fresh, but it can be stored in the refrigerator for up to 4 days.
Nutrition Facts:
Per serving (based on 4 servings):
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 333 | |
| Total Fat | 30g | 39% |
| Saturated Fat | 6g | 32% |
| Cholesterol | 384mg | 128% |
| Sodium | 406mg | 18% |
| Total Carbohydrate | 2g | 1% |
| Dietary Fiber | 0g | 1% |
| Total Sugars | 1g | |
| Protein | 13g | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 5% |
| Iron | 2mg | 11% |
| Potassium | 167mg | 4% |
Let us know in the comments what you think of this recipe. We hope you enjoy it!
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