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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
