Delicious Egg Salad
1. Boil the Eggs
Place eggs in a saucepan in a single layer.
Cover with cold water (about 1 inch above the eggs).
Bring to a boil over medium-high heat.
Once boiling, remove from heat, cover, and let sit 10–12 minutes.
Transfer eggs to an ice bath for 5–10 minutes to cool and make peeling easier.
2. Peel and Chop
Crack and peel eggs under cold running water.
Pat dry and chop to your preferred texture (chunky or finely diced).
3. Mix the Salad
In a large bowl, combine chopped eggs, mayo, mustard, and green onions.
Add paprika, salt, and pepper.
Stir gently until evenly coated, leaving some texture intact.
Serving Ideas
Classic Sandwich – Spread on rye, sourdough, or sandwich bread.
Wraps & Pitas – Spoon into tortillas or pita pockets for lunch on the go.
Appetizers – Serve on crackers or toasted crostini.
Low-Carb Option – Scoop into lettuce cups or serve over mixed greens.
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