This classic egg salad with chopped gherkins works well on sandwiches, crackers, in a lettuce cup, or in a tomato half.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
347 Calories
Recipe Instructions
Step 1
Place eggs in a large saucepan and cover with cold water. Bring to a boil and remove from heat. Cover the saucepan with a lid and let sit until eggs are cooked through, 10 to 12 minutes. Drain and rinse with cold water until eggs are cold. Peel and chop eggs.
Step 2
Stir chopped eggs, mayonnaise, green onion, celery, gherkins, brown mustard, and dry mustard together in a bowl. Season with salt and black pepper. Sprinkle paprika over the top.