Everyone seems to have their own take on egg salad with pretty strong opinions on what makes a good one. This is the way I do it.
I consider this a solid base recipe because I am sometimes known to alter the ingredients based on mood and whats available in the fridge. For example, I may substitute the yellow mustard with Dijon or swap out the green onions for dill pickle relish. All ingredient amounts are really “to taste” so play around and find what suits you.
Serve your creation over a big bed of mixed greens, spread it on bread for a classic sandwich, or scoop it right out of the bowl and onto crackers for a tasty snack.
Quick & Easy ~ Egg Salad
6 eggs, hard boiled and peeled
1/4 cup mayonnaise
2 teaspoons prepared yellow mustard
1/4 cup celery, diced
1 Tablespoon green onions, sliced
1 Tablespoon shallot, small diced
salt & pepper, to taste
paprika, for garnish
Rough chop the eggs and place in a medium size mixing bowl.
Add mayonnaise, mustard, celery, green onions, and shallot. Mix with a spoon until well blended. Season to taste and sprinkle lightly with paprika.
Cover and refrigerate at least 2 hours, or until chilled.