Egg salad might not be everyone’s favorite, but for those of us who grew up with it, it’s a total classic. The creamy dressing, the tang of mustard and lemon juice, the smoky hint of paprika, and the freshness of green onion? It’s seriously good. But let’s be real—the part we never loved? Boiling and peeling a dozen eggs one by one. Sure, once they’re peeled, slicing or mashing them is easy, but the frustration of getting one perfectly peeled egg followed by one that loses half its whites? Absolutely maddening.
Ingredients
Ingredient Amount
Eggs 10
Water 1 cup
Egg Salad:
Mayonnaise 1/3 cup
Celery, finely diced 2 ribs
Dijon mustard 2 tablespoons
Lemon juice 1-2 teaspoons (to taste)
Salt 1 teaspoon
Garlic powder 1/2 teaspoon
Paprika 1/4 teaspoon
Freshly ground black pepper To taste
Fresh chives or green onion, finely chopped (optional) As garnish
Preparation
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