Deliciously Chunky Egg Salad

Credit: Unsplash

Egg Salad

Perfect on its own or on a sandwich.

Total Time 35 minutes
Servings 4
Calories 344 kcal
Author Dylan Corizone


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


  1. First, let's boil those eggs! Place all of the eggs in a saucepan and cover them with cold water. Put the pan on the stove and turn it to high. As soon as the water starts boiling, take the pan off the heat. Put a cover on the pan and let the eggs stand in the hot water for 10 to 12 minutes. Take the eggs out of the water, let them cool off, then peel and chop 'em.

  2. Place the chopped eggs in a bowl, then stir in the mayonnaise, mustard and green onion. Season the mix to taste with salt, pepper and paprika. Give it one last stir, then serve as is, on bread, or however else you like.


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