Egg Salad

Ah, yummy egg salad! Perfect on crackers. Or as a sandwich. Or, on a hot dog! Yes, trust me. It’s fantastic! The coolness really contrasts the hot all-beef dogs. Believe it or not, I made this egg salad just for topping my deli hot dogs.

Deli Hot Dogs with Egg SaladWhen I am feeling particularly adventurous, I roast eggs on my Char-Broil Big Easy. It’s easy, and makes for a great salad. If I’m feeling doubly adventurous I’ll use smoked eggs.

I don’t recommend using light mayonnaise when making this or any mayonnaise-based salad for that matter. Grab the real stuff. For me, that’s Duke’s.

Also try my cool-n-crunchy egg salad for a different twist to the classic.

Egg Salad

Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Mike


  • 8 eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon prepared yellow mustard
  • 1/4 cup green onion chopped
  • Salt and pepper to taste or substitute Cajun seasoning for a little kick
  • 1/4 teaspoon paprika


  • Gently place the eggs into a saucepan. Add enough cold water to just cover the eggs.
  • Bring to a boil over high heat. Remove from heat and cover. Let set for 12 minutes.
  • Rinse eggs in cold water. Peel and chop coarsely.
  • Place eggs in a medium bowl.
  • Stir in the mayo, mustard and green onion.
  • Add salt and pepper to taste and paprika. Stir.
  • I prefer to let the salad chill for a few hours before serving, but that's just a personal preference.

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