This classic egg salad recipe is the perfect make-ahead dish for breakfast on toast, or lunch in a wrap, over salad or in a sandwich!
Boil the eggs, run them under cold water, and peel them. Then chop them up.
Combine eggs, mayonnaise, red or green onion, salt, and pepper, and stir. Garnish with paprika.
Eat right away or refrigerate until ready to eat.