Rating: 4.5 stars
2029 Ratings
  • 5 star values: 1469
  • 4 star values: 448
  • 3 star values: 81
  • 2 star values: 17
  • 1 star values: 14

This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.

Recipe Summary

cook:
15 mins
additional:
10 mins
total:
35 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place egg 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 the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Tips

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Nutrition Facts

344 calories; protein 13g; carbohydrates 2.3g; fat 31.9g; cholesterol 382.5mg; sodium 350.6mg. Full Nutrition
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