Looking for a delicious classic egg salad recipe? This easy-to-make egg salad features creamy mayo, fresh green onions, a touch of mustard, and a sprinkle of paprika. Perfect for sandwiches or as a side dish. Great for a keto diet, just skip the bread and enjoy it with leafy greens or low-carb vegetables.
Why We Love Egg Salad:
Quick and Easy: Ready in minutes with simple ingredients.
Versatile: Perfect for sandwiches, wraps, or as a side dish.
Delicious: Creamy texture with a perfect blend of flavors.
Nutritious: Packed with protein from eggs.
Customizable: Easy to add your favorite herbs and spices.
STEP BY STEP VIDEO GUIDE:
INGREDIENTS:
- 8 large eggs
- 1 cup mayonnaise
- ¼ cup chopped green onion
- 1 tablespoon yellow mustard
- ½ teaspoon paprika
How to make Classic Egg Salad:
Prepare the Eggs:
- Place eggs in a pot and cover with water.
- Bring to a boil. Let it boil for 2 minutes. Remove from heat and let sit in hot water for 10 minutes.
- Drain and transfer eggs to a bowl of cold water with ice. This helps peel the eggs easily.
- Peel and chop the eggs.
Mix Ingredients:
- Combine the chopped eggs with mayo, green onions, mustard, and paprika.
Assemble:
- Serve the egg salad on bread or with crackers.
How Long Does Egg Salad Last?
Refrigeration: Egg salad lasts up to 3-5 days when stored in an airtight container in the refrigerator.
Storage Tips:
- Store in an airtight container to maintain freshness.
- Keep in the coldest part of the fridge.
- Avoid leaving it out at room temperature for more than 2 hours to prevent spoilage.
Tips for Making Better Egg Salad:
Use Fresh Ingredients: Start with fresh eggs and high-quality mayo.
Properly Cook Eggs: Boil eggs until firm but not overcooked.
Chop Eggs Carefully: Chop eggs into small, uniform pieces for a consistent texture.
Add Texture: Consider adding celery, onions, or pickles for crunch.
Let Flavors Blend: Refrigerate for at least an hour before serving to let the flavors meld.
Experiment: Try different herbs, spices, or mustard varieties for a unique twist.
What to Serve with Egg Salad:
Chips: Classic pairing for a satisfying crunch.
Fresh Fruit: Refreshing contrast to the creamy salad.
Green Salad: Light and simple salad complements the richness. (on Keto diet)
Pickles: Add tangy flavor and texture contrast.
Crackers: A lighter alternative to bread for a crunchy bite.
Vegetable Sticks: Carrots, celery, or bell peppers for a fresh crunch.
Pasta Salad: Cold pasta with veggies and dressing for a more substantial option.
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EGG SALAD
Ingredients
- 8 large eggs
- 1 cup mayonnaise
- ¼ cup chopped green onion
- 1 tablespoon yellow mustard
- ½ teaspoon paprika
Instructions
Prepare the Eggs:
- Place eggs in a pot and cover with water.
- Bring to a boil. Let it boil for 2 minutes. Remove from heat and let sit in hot water for 10 minutes.
- Drain and transfer eggs to a bowl of cold water with ice. This helps peel the eggs easily.
- Peel and chop the eggs.
Mix Ingredients:
- Combine the chopped eggs with mayo, green onions, mustard, and paprika.
Assemble:
- Serve the egg salad on bread or with crackers.
[…] Classic Egg Salad 🥚 […]