Delicious Egg Salad

1. Boil the Eggs

• Place eggs in a single layer in a saucepan.

• Cover with cold water (about 1 inch above the eggs).

• Bring to a rolling boil over medium-high heat.

• Once boiling, remove from heat, cover, and let sit for 10–12 minutes.

• Transfer eggs to an ice bath and cool for 5–10 minutes to stop cooking and ease peeling.

2. Peel and Chop

• Crack and peel eggs under cold running water.

• Pat dry and chop to your preferred texture—chunky or fine.

3. Mix the Salad

• In a large bowl, combine chopped eggs, mayo, green onions, and mustard.

• Add paprika, salt, and pepper.

• Stir gently until evenly coated, keeping some texture intact.

🥪 Serving Suggestions

• Spread on rye or sourdough bread for a classic sandwich

• Tuck into pita pockets or wraps for a portable lunch

• Spoon onto crackers or crostini for easy appetizers

• Layer over mixed greens or lettuce cups for a low-carb option