There’s something wonderfully nostalgic and globally adaptable about a well-made egg salad. Whether you’re on a Parisian picnic blanket or at a Southern potluck, this creamy, herb-flecked staple has a way of making any table feel like home.
The real magic? It lies in balancing textures and seasonings—soft-boiled eggs, a whisper of Dijon, maybe a little smoked paprika for depth. I’ve paired it with Chicken Gravy and Baked Split Chicken Breast for a soul-soothing combo that’s unexpectedly delicious.
From Tokyo-style soft eggs to Mediterranean herb blends, this recipe invites experimentation with international flair. Think of it as your passport to flavor, no visa required—just a fork, some bread, and curiosity.
Flavor Bomb Alert!
- Sometimes, I toss in chopped pickles or leftover curry spices—it’s the kind of recipe that grows with your cravings.
- I first made this while living out of a backpack in Portugal—egg salad became my budget-friendly protein fix, and I started adding local piri piri for heat.
- It’s my go-to when I’m meal prepping for the week; it keeps beautifully and plays well with wraps, toasts, or stuffed in cherry tomatoes.
- Swapping in Greek yogurt for mayo on busy weeks helped me hit my weight goals without sacrificing creaminess or flavor.
- I’ve learned to mash the yolks into the dressing before adding chopped whites—a small change from restaurant technique that makes a huge textural difference.
Egg Salad Recipe
Creamy, flavorful, and satisfyingly simple, this egg salad blends tender chopped eggs with tangy mustard, creamy mayo, and fresh green onions. A dash of paprika and pepper adds a kick, making it perfect for sandwiches, crackers, or light lettuce wraps.
Equipment
- Saucepan
- Slotted spoon
- Mixing bowl
- Spoon or spatula
- Measuring spoons
Ingredients
- ½ cup mayonnaise
- Salt and pepper to taste
- ¼ tsp paprika
- ¼ cup chopped green onion
- 8 large eggs
- 1 tsp prepared yellow mustard
Instructions
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil, then immediately remove the saucepan from heat.
- Cover it and let the eggs sit in the hot water for 10 to 12 minutes.
- Once done, remove the eggs, cool them under running water or in an ice bath, then peel and chop them.
- Transfer the chopped eggs into a mixing bowl and stir in mayonnaise, chopped green onion, and mustard.
- Sprinkle in paprika, salt, and pepper to taste.
- Mix everything well until evenly combined, then serve as desired—on bread, crackers, or fresh greens.
Notes
- For extra creaminess, mash some of the chopped eggs before adding the other ingredients.
- A touch of lemon juice brightens the flavor and balances the richness.
- Add finely diced celery or pickles for crunch and contrast.
| Nutrition | Value |
| Calories | 333kcal |
| Carbohydrates | 2g |
| Fat | 30g |
| Protein | 13g |
| Cholesterol | 384g |
