Delicious Egg Salad

 

Table of Contents

• Introduction
• Ingredients – Delicious Egg Salad
• Directions – Delicious Egg Salad
• Tips & Variations
• Storage
• Time & Yield
• Tools Used
• Final Thoughts
• Delicious Egg Salad
  • Ingredients  
  • Equipment
  • Method 
  • Notes

Introduction

Delicious Egg Salad is one of those recipes that feels like home. The very first time I had it was at my grandmother’s kitchen table on a warm Sunday afternoon. She would always keep a bowl of egg salad chilled in the fridge, ready to spoon onto fresh bread, tuck into lettuce cups, or spread over crackers for unexpected guests.

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What makes egg salad so timeless is its simplicity. Hard-boiled eggs provide protein and creaminess, mayonnaise ties it all together, mustard adds tang, and fresh green onions bring in that crisp bite. Sprinkle a little paprika, and suddenly you’ve got a dish that’s both humble and comforting yet versatile enough to serve at a picnic or lunch gathering.

In fact, this egg salad recipe is so flexible that you can serve it as a sandwich next to a hot bowl of Basic Vegetable Soup, or keep it light by spooning it into lettuce cups for a healthier bite. Either way, it never disappoints.

Ingredients – Delicious Egg Salad

Here’s what you’ll need to make this classic recipe:

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• 8 large eggs — hard-boiled, cooled, and chopped

• ½ cup mayonnaise — creamy and rich, though you can use less for a lighter version

• ¼ cup green onions, chopped — for freshness and mild crunch

• 1 teaspoon yellow mustard — tangy flavor to cut through the creaminess

• ¼ teaspoon paprika — smokiness and color

• Salt and pepper, to taste — essential for balance

The beauty of this list is how basic it is—you probably already have most of these ingredients on hand.

Directions – Delicious Egg Salad

1. Boil the Eggs

   • Place eggs in a saucepan in a single layer and cover with cold water.

   • Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes.

   • Transfer eggs to an ice bath to stop cooking.

2. Peel and Chop

   • Crack eggs under cold water for easier peeling.

   • Chop into small pieces or leave chunky, depending on your preference.

3. Mix the Salad

   • In a large bowl, combine chopped eggs, mayonnaise, mustard, and green onions.

   • Season with paprika, salt, and pepper.

   • Stir gently until creamy but textured.

That’s it—your egg salad is ready to serve!

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Tips & Variations

• Go lighter: Replace half the mayonnaise with Greek yogurt for extra protein.

• Add crunch: Stir in celery or diced pickles for extra bite.

• Zingy upgrade: Add hot sauce or lemon juice for brightness.

• Double it up: Serve egg salad sandwiches with a slice of Blueberry Sour Cream Pound Cake for a full lunch spread that balances savory and sweet.

• Hosting idea: Use it as a topping for mini toasts or crostini—perfect for parties.

Storage

Egg salad tastes best fresh, but it does store well:

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• Refrigerator: Keep in an airtight container for up to 3 days.

• Freezer: Not recommended, since eggs and mayo don’t thaw well.

Time & Yield

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

• Yield: 4 servings

Tools Used

• Saucepan with lid

• Knife and cutting board

• Mixing bowl

• Spoon

Final Thoughts

There’s a reason egg salad has stood the test of time—it’s quick, comforting, and endlessly adaptable. One bowl can turn into sandwiches for a picnic, wraps for a quick lunch, or lettuce cups for a healthier option.