For the Egg Salad
- 6 large eggs, hard-boiled and cooled
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup finely diced celery
- 2 tablespoons finely diced green onion or chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika, plus more for garnish
That’s it!
Nothing complicated. Nothing difficult to find.
Necessary Tools
You don’t need much equipment for this recipe.
- Medium saucepan
- Mixing bowl
- Slotted spoon
- Sharp knife
- Cutting board
- Fork or potato masher
- Measuring spoons
A food processor isn’t necessary—and I actually prefer chopping the eggs by hand because you have much more control over the final texture.
Ingredient Additions and Substitutions
The classic version is delicious exactly as written, but there are plenty of ways to personalize it.
Mayonnaise
Regular mayonnaise gives the creamiest and richest result.
You can substitute part or all of it with Greek yogurt for a lighter, tangier version.
Mustard
Yellow mustard keeps things traditional, but Dijon mustard works beautifully if you prefer a little more bite.
Celery
Celery gives the salad that classic crunch.
If you’re not a fan, simply leave it out or replace it with finely chopped dill pickles, cucumber, or radishes.
Green Onion
Chives or finely minced red onion work well here.
For a very mild flavor, you can skip the onion completely.
Optional Additions
Try adding:
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