This classic egg salad is easy to make and requires only a few ingredients. It's so simple! Enjoy on a bed of lettuce, in a sandwich, in a wrap, or with crackers.
Add eggs to the bottom of a pot in a single layer. Add cold water to the pot until the eggs are completely covered. The water should be about 1 inch above the eggs. Bring the water to a boil on high heat. Once the water is boiling, turn off the heat and cover the pot. Let the eggs sit in the covered pot with water for 8 to 12 minutes. (Be sure to leave it covered!) Place the eggs in a bowl of cold water (with or without ice) for 5 to 10 minutes or until eggs have cooled.
Gently tap the eggs against a hard surface so cracks form in the shell. Carefully peel away the shell and discard.
Slice the eggs in half. Then slice again until you achieve the texture you like. (Some prefer a chunkier egg salad while others like more of a mashed texture. The choice is yours.)
Add the chopped hard boiled eggs to a bowl with mayonnaise, mustard, green onion, salt, and pepper. Stir until well combined. Taste. Add more salt if desired.