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1.
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Place egg in a saucepan and cover with cold water.
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Bring water to a boil and immediately remove from heat.
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Cover and let eggs stand in hot water for 10 to 12 minutes.
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Remove from hot water, cool, peel and chop.
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2.
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Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion.
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Season with salt, pepper and paprika.
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Stir and serve on your favorite bread or crackers.
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My Note: It states 1/4 cup of green onion, but my recipe is only about 2tbs or to your preference.
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Oh and its a simple recipe, open to add any other things you would like to it if you are a veggie lover.
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The first try was just as the recipe states and the second time I added a little celery and dill.
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Both times were very good!
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This is good just as is, but you can doll it up any way you like.
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For me, that meant adding celery, because for us it just isn't egg salad without it.
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But in the end, this is an egg salad recipe for what it is - a good, basic, classic, egg salad, and not for all the fussier things it isn't.
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Some time I subbed pickels for the green onion and used dijon mustard.
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I liked the addition of paprika.
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Served it on a bun with lettuce, tomato, and a few more pickle planks.
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I would love to hear any improvements and/or variations you make to this simple recipe.
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Enjoy!
