Fill with cold water until it covers the egg by at least 1”.
Bring water to a boil, then boil for 1 minute.
After one minute, turn off the heat and let the eggs sit covered on the warm burner for 10 minutes.
Strain eggs and let cool (I usually transfer them to a bowl of ice-cold water so they cool faster).
Store the boiled eggs in the refrigerator until completely chilled (I prefer overnight).
Make the Egg Salad
Remove the shells from the hardboiled eggs.
Separate the egg whites from the egg yolks.
Put the yolks in a medium bowl.
Add the mayonnaise, mustard, sea salt, pepper, lemon juice, and paprika to the yolks and stir to combine, mashing the yolks as you stir.
Chop the egg whites.
Add the egg whites and minced onion to the yolk mixture and stir to combine.
Chill & Serve
Chill for at least 1 hour. Serve over lettuce, as egg salad sandwiches, wraps, etc.
Video
Notes
Ingredient Substitutions:
Eggs. I give instructions on how to hard boil eggs in this egg salad recipe, but if you already have some on hand this is the perfect way to use them (think - leftover dyed Easter eggs)!
Mayonnaise. Use your favorite mayo to make this easy egg salad - you can find a variety that complies with just about every dietary need!
Dijon Mustard. Any mustard variety works well, I prefer Dijon or honey mustard (for a slightly sweet flavor).
Smoked paprika. Regular paprika can be used in place of smoked, however I love the smokey flavor and think it adds so much to this egg salad recipe.
Lemon juice. Freshly squeezed or bottled both work well!
Onion. Use your favorite variety. Red onions, sweet onions, chopped green onions, etc.
StoreStore any leftovers in an airtight container in the refrigerator for up to 3 days. Use it to make easy salad sandwiches for a quick & easy lunch! Do not freeze this recipe.