This egg salad tastes wonderful in a sandwich and will definitely be devoured! It's really good on rye.
Ingredients
- eggs: 8 piece
- mayonnaise: 0.5 cup
- green onion: 0.25 cup (chopped)
- prepared yellow mustard: 1 tsp
- paprika: 0.25 tsp
- salt and pepper: 0 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
