Best Egg Salad Recipe

Simple yet incredibly delicious, easily the Best Egg Salad. The filling is incredibly smooth, flavorful and can be used in deviled eggs. Include larger chunks of egg for texture. This has been our favorite go-to for years.

Course Main Dish

Cuisine American

Keyword easy lunch recipes

Prep Time 5

Cook Time 10

Cool 30

Total Time 45

Servings servings

Calories 336kcal

Author Nicole Cook

Ingredients

16 large eggs
1 cup mayonnaise
2 teaspoons yellow mustard can also use dijon mustard
½ cup green onion
¼ teaspoons paprika
salt and pepper to taste

Instructions

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 10-15 minutes.
Remove them from the hot water and allow them to cool. Once cooled, peel the eggs. 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.

Nutrition