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Close-up of creamy classic egg salad topped with chopped green onions, served in a fresh lettuce leaf.

Classic Egg Salad with Green Onions

This Classic Egg Salad with Green Onions is creamy, flavorful, and quick to make. It combines chopped hard-boiled eggs with mayo, Dijon mustard, celery, and fresh green onions. Perfect for sandwiches, wraps, or a light lunch, it’s ready in just 20 minutes and packed with protein.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast, brunch
Cuisine: American
Calories: 280
Ingredients Method

Ingredients
  

  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 small celery stalk finely chopped
  • 2 tbsp chopped green onions
  • Salt and black pepper to taste

Method
 

  1. Boil the eggs: Place eggs in a pot, cover with water, bring to a boil. Simmer 10 minutes. Cool, then peel.
  2. Chop the eggs: Dice them into small pieces.
  3. Make the dressing: In a bowl, mix mayo, mustard, salt, and pepper.
  4. Add veggies: Stir in celery and green onions.
  5. Combine: Add chopped eggs and gently mix until coated.
  6. Chill (optional): Refrigerate for 15–30 minutes for best flavor.