Table of Contents

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.

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:

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

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.
Peel and Chop
- Crack eggs under cold water for easier peeling.
- Chop into small pieces or leave chunky, depending on your preference.
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!

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:

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.

Pairing it with a warm Garlic Parmesan Cheeseburger Bomb on the side makes for a filling meal, while a fresh fruit salad keeps it light.

If you’d like more inspiration, this detailed guide from AllRecipes shows dozens of creative twists on egg salad, from spicy versions to avocado blends.

Egg salad isn’t just a recipe—it’s comfort in a bowl, always ready when you need it most.

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