Look, I love eggs. More than I should, really. I could eat them seventeen times a day and probably not get sick of them. With that said, I am ALWAYS looking for ‘eggish’ recipes, and I must have a collection of 50 different deviled egg recipes alone. I’m super picky about my egg salad – I really don’t like any crunch in the smooth texture of the egg, so many recipes do not work for me at all. But what makes this recipe the best, easiest, quickest, most flavorful egg salad recipe on the planet, is that you can do whatever the heck you want to it, and flavor it however you want, and it still tastes AMAZING and continues to stay the best, easiest, quickest, most flavorful egg salad recipe on the planet (probably in the entire universe too – can you totally tell I’m the mom of teens?). So after much taste testing of way too many different egg salad recipes, I present you with my favorite. Just made it this morning. It’s awesome on sandwiches, crackers, whatever!
The Best, Easiest, Quickest, Most Flavorful Ultimate Egg Salad Recipe (on the planet)
- 16 eggs
- 1 c. mayonnaise
- 2 tsp. prepared yellow mustard (try dijon too if you like it – awesome!)
- 1/2 c chopped green onion (or substitute a few tablespoons of onion powder for flavor)
- salt and pepper to taste
- 1/4 – 1/2 teaspoon paprika, to taste
Alright, as a side note, the paprika is NOT necessary and can be replaced with whatever seasoning you want – sometimes we add garlic powder, sometimes we add more pepper, sometimes even steak seasoning (yes I know… weird, but it tastes amazing – check the salt content on whatever you add and omit the salt in the recipe if you use a seasoning that already has it in it). This is where you can play around with your flavor a lot!)
Place the eggs in a pot and cover with cold water. Bring the water to a boil and then remove from heat. Cover the pot and then let the eggs stand in the hot water for about 10 minutes (I usually go about 15 just to be sure). Remove them from the hot water and allow them to cool. As soon as you are ready to peel them, (my eggs are usually still warm, but easy to handle at this point) don’t worry about any damage to the eggs or anything. Then chop up and/or smash the eggs.
In a large bowl, place the chopped eggs. Stir in the mayonnaise, mustard and green onion or onion powder. Season with salt, pepper and paprika to taste. Stir it all together and serve on your favorite bread. Makes the BEST egg salad sandwiches. Also tastes great served on whole grain crackers.
Another side note (because I want to remind you to get creative!): You can add relish, chopped pickles, garlic or whatever you like in your egg salad. I’ve added jalapeños to it once, and we’ve also done chili powder or taco seasoning. Honestly whatever you like REALLY works well in this recipe. Enjoy!!
Photo Credit: Nate Steiner