Ingredients — 6 servings
Instructions
Make the dressing. In a medium bowl, stir together the mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper until the mixture is smooth and evenly combined.
Fold in the eggs. Add the chopped hard-boiled eggs to the bowl and gently fold them in until every piece is well coated. Avoid over-mixing — you want some texture, not a paste.
Taste and serve. Adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes to let the flavors meld together.
Nutrition per serving
Chef's notes
Serving ideas
Spoon onto toasted bread for a classic sandwich, scoop onto crackers for a party snack, or serve in crisp lettuce cups for a lighter, low-carb option. A light dusting of extra paprika on top makes it look great.
Perfect hard-boiled eggs
Place eggs in cold water, bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes, then transfer to an ice bath. This method gives you firm, bright yellow yolks with no grey ring.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving as the dressing may settle slightly.
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