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Egg Salad

Balazs Szilagyi
A rich, tasty, yummy egg salad recipe that you can eat literally any time.
3 from 1 vote
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Appetizer, Salad
Cuisine American
Servings 8 people

Ingredients
  

  • 8 eggs large
  • ½ cup onions chopped
  • ½ cup mayo
  • 1 tsp Dijon mustard
  • 1/2 tsp salt use 1/3 if you prefer less salty dishes
  • 1/4 tsp black pepper ground
  • 1/4 tsp paprika
  • 1 tbsp parsley chopped

Instructions
 

  • Hard boil and peel the eggs. Cover with cold water in a saucepan. Bring to a boil over medium heat. Turn the heat to low and simmer for exactly 8 minutes. Run under cold water and break off the shells. Put them in a bowl.
  • Peel and chop the onion.
  • Chop the eggs in the bowl with a fork, cutting them into small pieces.
  • Add mayo, chopped onions, Dijon mustard, paprika, chopped parsley, salt and pepper. Stir until every ingredient mixes well.
  • Cover egg salad with lid or plastic wrap. Chill overnight. Serve on your favorite bread, toast or crackers.
Keyword creamy, quick
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