Delicious Egg Salad Sandwich (Print Version)
# Ingredients:
01 -
8 large eggs
02 -
1/2 cup mayonnaise
03 -
1/4 cup chopped green onion
04 -
1 teaspoon prepared yellow mustard
05 -
1/4 teaspoon paprika
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from heat. Cover and let stand in hot water for 10 to 12 minutes.
02 -
Remove eggs from the hot water and let cool. Once cooled, peel the eggs and chop them into small pieces.
03 -
In a bowl, combine the chopped eggs, mayonnaise, green onion, and mustard. Mix well. Season with paprika, salt, and freshly ground black pepper to taste.
04 -
Serve the egg salad on bread, crackers, or salad greens as desired.
# Notes:
01 -
Store leftovers in a shallow, airtight container in the refrigerator for up to four days.
02 -
Egg salad is not recommended for freezing due to texture and flavor changes.