Delicious Egg Salad
This egg salad recipe is easy to make with hard-boiled eggs, mayo, green onions, and mustard for a deliciously creamy salad perfect for sandwiches.
- 35 min
- Serves 4
- 7 ingredients
Steps
- Gather all ingredients.
- 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 eggs 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.
Frequently asked questions
How do I stop the yolks turning grey in egg salad?
That ring comes from overcooking, which this method already guards against by taking the pan off the heat the moment it boils and letting the eggs stand for 10 to 12 minutes. Cool them promptly once that time is up rather than leaving them sitting in the hot water.
How do I peel hard boiled eggs easily?
Cool them quickly and peel them under running water. Cracking the shell all over first and starting at the wide end, where the air pocket sits, gets the membrane away in larger pieces.
Can I use Greek yogurt instead of mayonnaise in egg salad?
Yes, swap it in for some or all of the half cup of mayonnaise. It is noticeably tangier and thinner, so start with less than the recipe calls for and add more once the eggs are coated.
Why is my egg salad watery?
The eggs were still wet or still warm when they were mixed. Dry them after peeling and let them cool fully before chopping, because warm egg thins the mayonnaise and any surface water separates out in the bowl.
How long does egg salad keep in the fridge?
Keep it covered and refrigerated and eat it within a couple of days. Do not leave it standing at room temperature while you assemble sandwiches for a crowd, and discard anything that has been out for a long stretch.
What do you serve egg salad on?
Bread, crackers or salad greens all work and are what this is written for. On sandwiches a sturdier bread holds up better, since the mayonnaise will soften a very soft slice quickly.