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Easy Egg Salad

Prep Time5 mins
Cook Time15 mins
Servings: 1


  • 3 Eggs
  • 1 TBSP Mayo
  • 1 TBSP Grain Mustard
  • 1 Stalk Celery
  • 2 TBSP Green Onion
  • 1/4 TSP Paprika
  • Pepper and Lemon Juice to taste


  • Let your eggs sit at room temperature for 5-10 minutes.
  • Boil 1 medium saucepan with water.
  • Chop celery and green onion thin.
  • Add your eggs to boiling water.
  • Turn down to medium and let them boil 10-12 minutes. Less time will give you a “gooey-er” egg. I like mine at 10!
  • Immediately transfer your eggs to an ice bath (bowl filled with icewater).
  • Let them sit for 5 minutes to stop cooking completely.
  • Peel and chop/smash the eggs. I spread them out on a plate and smash with a fork.
  • Transfer them into a bowl. Add mayo, mustard, celery, green onion, pepper, paprika and lemon.