This egg salad tastes wonderful in a sandwich and will definitely be devoured! It's really good on rye.
- eggs : 8 piece
- mayonnaise : 0.5 cup
- chopped green onion : 0.25 cup
- prepared yellow mustard : 1 tsp
- paprika : 0.25 tsp
- salt and pepper to taste : 0 piece
Stages of cooking
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper. Stir and serve on your favorite bread or crackers.