Delicious Egg Salad for Sandwiches

Directions:

• In a saucepan pour cold water and place your eggs in it.
• Once the water is boiling remove it from heat.
• Cover your saucepan and let eggs rest in hot water for 12 to 14 minutes.
• Next, take your eggs from hot water, let them cool, peel, and chop.
• In a bowl put your chopped eggs, add in the mayonnaise, mustard, and green onion.
• Sprinkle it with salt, pepper, and paprika.
• Mix well and it’s ready to serve with your favorite bread or crackers.

Tips and Tricks:

• You can add more chopped eggs to the mix if your salad turns out to be runny.
• If it’s properly stored, it lasts for up to 5 days.
• Hummus is the best and most convenient mayo substitute for egg salad. It contributes the perfect rich, creamy texture, has a neutral flavor, and doesn’t turn your egg salad a funky color.

Nutrition Facts:

• Per Serving: 344 calories; protein 13,2g; carbohydrates 2.4g; fat 31.8g; cholesterol 382.6mg; sodium 350.7mg.