Classic Egg Salad with Spinach
Classic recipes are the best! This easy classic egg salad with fresh spinach is perfect for lunch or for potlucks. It comes together in 20 minutes or less. It's creamy and delicious!
Servings: 4 people
- 8 large eggs
- 1/2 cup mayonnaise (plus more as needed)
- 1 1/2 teaspoons dijon mustard
- 1/4 cup finely chopped scallions
- 1/4 teaspoon smoked paprika
- 1 cup fresh baby spinach leaves, chopped
- 1 to 2 teaspoons fresh lemon juice, or to taste
- Salt and pepper to taste
Hard-boil the eggs: In a saucepan with a lid, bring water to a boil (enough to cover the eggs). Carefully add the eggs with a spoon. Lower heat and simmer for 2 minutes, covered. Then turn off heat and let the eggs sit in the hot water for 12 minutes, covered. Once ready, run them under cold water, peel, and chop them.
Assemble: Mix the prepared eggs with the rest of the ingredients until evenly combined. Adjust seasoning if needed. Serve and enjoy!
- Storing: egg salad will be good for about 2 days if refrigerated in an airtight container. Egg salad does not freeze well.
- Greens: Aside from spinach, other great options are microgreens, sprouts, and parsley.
- Substitutes for mayo: Honestly, mayo makes egg salad amazing. However, if you really want to use something else, try mashed avocado. Try not to use Greek yogurt - eggs and yogurt don't really go well together in my opinion.