Easy Egg Salad

Instructions

Prepare the Eggs: Peel your hard-boiled eggs. Place them on a cutting board and use a knife or an egg slicer to chop them into your desired size of small, even pieces. Transfer the chopped eggs to a medium mixing bowl.
Combine Wet Ingredients: To the bowl with the eggs, add the mayonnaise and Dijon mustard.
Season: Sprinkle in the salt, black pepper, and paprika.
Mix Gently: Fold all the ingredients together with a spatula until the mixture is creamy and well-combined. Be careful not to over-mix if you prefer a chunkier texture.
Serve: For the best flavor, cover and refrigerate for at least 15-30 minutes to allow the flavors to meld. Just before serving, give it a stir, garnish with a sprinkle of fresh parsley and an extra dash of paprika.
- Enjoy on toasted bread, in a croissant, with crackers, or as a filling in lettuce cups for a low-carb option.

Perfect Hard-Boiled Eggs: For easy-peeling eggs, place them in a single layer in a saucepan and cover with an inch of cold water. Bring to a rolling boil, then cover and remove from heat. Let sit for 10-12 minutes before transferring to an ice water bath to cool completely.
Creaminess: Adjust the amount of mayonnaise to your personal preference. Start with 1/4 cup and add more until it reaches your desired consistency.
Add-Ins: Feel free to customize! A tablespoon of finely chopped red onion, celery, or a pinch of dill are delicious additions.