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Classic egg salad sandwich cut in half next to a bowl of egg salad topped with paprika and green onion

Classic Egg Salad

Creamy classic egg salad with perfectly cooked eggs, mayo, mustard, celery and green onion. Great for sandwiches, wraps and easy lunches.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • ⅓ cup mayonnaise
  • 1 teaspoon yellow or Dijon mustard
  • 1 stalk celery finely diced
  • 2 green onions sliced
  • 1 teaspoon lemon juice optional
  • Salt and black pepper to taste
  • Paprika for sprinkling
  • 8 slices bread for sandwiches, optional

Method
 

  1. Place the eggs in a saucepan, cover with cold water by an inch and bring to a boil.
  2. Turn off the heat, cover and let stand 12 minutes. Transfer the eggs to a bowl of ice water for 5 minutes, then peel.
  3. Chop the eggs and add them to a bowl with the mayonnaise, mustard, celery, green onions and lemon juice.
  4. Gently stir together and season with salt and pepper.
  5. Sprinkle with paprika and serve on bread, in wraps or with crackers.

Notes

  • Slightly older eggs are easier to peel than very fresh ones.
  • Use Greek yogurt for half the mayo for a lighter version.
  • Add a spoonful of relish or a dash of hot sauce for extra flavor.
  • Mash the yolks with the mayo first for an extra-creamy texture.