🧾 Ingredients
Ingredient Amount / Notes
Large eggs 8 — Hard-boiled for perfect texture and protein-rich base
Mayonnaise ½ cup — Adds creaminess; adjust for lighter or richer texture
Green onion, chopped ¼ cup — Adds mild sharpness and crunch
Yellow mustard 1 tsp — Brings tang and depth
Paprika ¼ tsp — Adds gentle smokiness and color
Salt and pepper To taste — Essential for balance and flavor
👨🍳 Step-by-Step Preparation
1. Boil the Eggs
Place eggs in a single layer in a saucepan.
Cover with cold water (about 1 inch above the eggs).
Bring to a rolling boil over medium-high heat.
Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
Transfer eggs to an ice bath and cool for 5–10 minutes to stop cooking and ease peeling.
2. Peel and Chop
Crack and peel eggs under cold running water.
Pat dry and chop to your preferred texture—chunky or fine.
3. Mix the Salad
In a large bowl, combine chopped eggs, mayo, green onions, and mustard.
Add paprika, salt, and pepper.
Stir gently until evenly coated, keeping some texture intact.
🥪 Serving Suggestions
Spread on rye or sourdough bread for a classic sandwich
Tuck into pita pockets or wraps for a portable lunch
Spoon onto crackers or crostini for easy appetizers
Layer over mixed greens or lettuce cups for a low-carb option
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