My Classic Creamy Egg Salad Recipe

There is something so comforting about a simple egg salad sandwich. It doesn’t require fancy gadgets or expensive ingredients, just a few basics that I almost always have in my refrigerator. Yesterday, I realized I had a carton of eggs that needed to be used up, so I decided to whip up a batch for a quick lunch.

This recipe is honestly the best because it sticks to the basics but adds just enough flavor to keep it interesting. It reminds me of the kind of lunch we used to pack for picnics at the park when the kids were little. It’s creamy, slightly tangy, and has a nice little crunch to it.

Here is how I made my homemade egg salad this week.

Why I Made This Recipe ❤️

I chose to make this particular version because I was craving something savory but didn't want to turn on the oven. I love that this recipe uses green onions. A lot of people use celery, but I find that the green onions give it a much better flavor and a nice pop of color without being too stringy.

Plus, I had a loaf of rye bread on the counter. In my opinion, egg salad on toasted rye is one of the best combinations out there. The earthy flavor of the bread balances out the richness of the mayonnaise perfectly.

What You’ll Need

Before I started boiling water, I gathered everything on the counter to make sure I wasn't missing anything. Here is exactly what I used:

8 large eggs: I prefer using eggs that are a few days old; they are much easier to peel than fresh ones.
½ cup mayonnaise: I use full-fat mayo for the creaminess, but you can use whatever you have.
¼ cup chopped green onion: I used both the white and green parts for color.
1 teaspoon prepared yellow mustard: Just the classic yellow kind adds the right amount of tang.
¼ teaspoon paprika: This adds a subtle warmth and looks pretty sprinkled on top.

How I Prepared It at Home 🍳

Step 1: The Hard-Boiled Eggs

The first thing I did was place my 8 eggs in a large saucepan and covered them with cold water. I turned the heat to high and waited for it to boil. Once the water was at a rolling boil, I turned off the heat, covered the pot with a lid, and set a timer for about 10 to 12 minutes.

Step 2: The Ice Bath (Don't Skip This!)

While the eggs were sitting, I grabbed a bowl and filled it with ice and water. As soon as the timer went off, I moved the eggs into the ice bath. I’ve learned the hard way that if you skip this, the eggs keep cooking and you get that gray ring around the yolk. Plus, cooling them down makes peeling so much easier.

Step 3: Peeling and Chopping

I peeled the eggs once they were cool to the touch. I’ll admit, one of them was a bit stubborn and the shell stuck, so that egg looked a little ragged, but it all gets mashed up anyway! I chopped the eggs into medium-sized chunks. I don’t like it pureed; I like seeing distinct pieces of white and yolk.

Step 4: Mixing It All Up

I put the chopped eggs into a medium mixing bowl. I added the mayonnaise, the mustard, and the chopped green onions. I stirred it gently with a spoon until everything was coated. I sprinkled in the paprika and gave it one last mix.

Helpful Tips From My Experience 📝

Taste as you go: I actually added a tiny pinch of salt and pepper at the end after tasting it. Depending on your mayonnaise, you might need a little extra seasoning.
Let it chill: Although I was hungry and ate some right away, I noticed that the leftovers tasted even better after sitting in the fridge for an hour. The flavors had time to meld together.
The Crunch Factor: If you really love crunch, you can add a bit more green onion. I chopped mine fairly small so they wouldn't overpower the texture of the eggs.

Why My Family Enjoyed It 😊

My husband and I sat down and had this for lunch on that fresh rye bread I mentioned. He commented specifically on the yellow mustard—he said it gave it a nice "zing" that you don't get when you just use mayo.

The green onions provided a fresh crispness that cut through the heaviness of the eggs. It was filling without making us feel tired afterward. This is definitely going to be my go-to recipe for the next time we have a family gathering or a summer picnic. It was devoured in minutes!