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A top-down image showing a creamy homemade egg salad served in a white ceramic bowl, placed on a clean white marble countertop. The egg salad features chopped eggs, mayonnaise, green onions, and a dusting of paprika, creating a rich, flavorful look. This dish is perfect for sandwiches, wraps, or crackers and is chilled before serving.

Egg Salad Recipe

Creamy, protein-packed egg salad made with boiled eggs, tangy mustard, and crisp green onions. It’s quick, customizable, and perfect for sandwiches, wraps, or healthy meal prep lunches.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Salad, Snack
Cuisine American
Servings 4
Calories 333 kcal

Equipment

  • Medium saucepan (for boiling eggs)
  • Mixing bowl
  • Spoon or spatula
  • Knife and cutting board
  • Fork or potato masher (for mashing eggs, optional)

Ingredients
  

  • 8 large eggs
  • ½ cup mayonnaise
  • ¼ cup chopped green onion
  • 1 teaspoon prepared yellow mustard
  • ¼ teaspoon paprika
  • salt and pepper to taste

Instructions
 

  • Place the eggs in a saucepan, cover with water, and bring to a boil.
  • Once boiling, turn off heat, cover, and let sit for 10–12 minutes.
    This image captures the beginning step of boiling eight large white eggs in a medium stainless steel saucepan. The pan is placed on a white marble countertop, filled with water just covering the eggs. This initial boiling stage is crucial to prepare the eggs evenly for the perfect creamy egg salad consistency.
  • Drain and transfer eggs to an ice bath to cool quickly.
    A clear glass bowl is filled with ice cubes and cold water, cooling the just-boiled eggs quickly. This shocking method helps stop the cooking process and makes peeling much easier. Set on a bright white marble countertop, the image reflects a clean, simple kitchen setup during this vital cooling stage.
  • Peel the eggs and chop them into small chunks.
    Eight peeled hard-boiled eggs are chopped into small chunks on a white cutting board with a stainless steel knife resting beside them. Placed on a white marble countertop, the scene shows the transformation of the eggs into the main base for the egg salad recipe, ready to be mixed with creamy ingredients.
  • In a bowl, mix chopped eggs with mayonnaise, mustard, green onions, salt, pepper, and paprika.
    A clear glass bowl sits on a white marble surface, filled with chopped boiled eggs, mayonnaise, yellow mustard, green onions, paprika, salt, and pepper. This image shows all the ingredients before mixing, capturing the vibrant colors and textures that will come together to make a flavorful and creamy egg salad.
  • Stir everything until well combined and creamy.
    A clear glass bowl sits on a white marble surface, filled with chopped boiled eggs, mayonnaise, yellow mustard, green onions, paprika, salt, and pepper. This image shows all the ingredients before mixing, capturing the vibrant colors and textures that will come together to make a flavorful and creamy egg salad.
  • Taste and adjust seasoning if needed.
    This image shows the completed mixture of creamy egg salad in a clear glass bowl, with the ingredients stirred until fully combined. You can see the chopped green onions, specks of paprika, and creamy texture. Placed on a white marble countertop, this step confirms the salad is ready to serve or chill.
  • Serve chilled on toast, in lettuce wraps, or with crackers.
    A top-down image showing a creamy homemade egg salad served in a white ceramic bowl, placed on a clean white marble countertop. The egg salad features chopped eggs, mayonnaise, green onions, and a dusting of paprika, creating a rich, flavorful look. This dish is perfect for sandwiches, wraps, or crackers and is chilled before serving.