Egg Salad with Crackers

Prep Time: 10–15 minutes
Cook Time: 10–14 minutes (for eggs)
Total Time: ~20 minutes
Serving Size: 6–8 crackers
Number of Servings: 2

Ingredients

• 4 eggs
• 2–3 tablespoons mayonnaise
• 1–2 tablespoons green onions, sliced
• 1 teaspoon mustard
• Salt
• Black pepper

Optional Add-Ins

• ¼ avocado or 2 tablespoons guacamole
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• Lemon juice (small squeeze)

For Serving:
• Crackers

Instructions

1. Cook the eggs.
   Place eggs in a pot and cover with water (about 1 inch above).
   Bring to a boil over medium-high heat.
   Once boiling, reduce to a gentle boil and cook:
   • 10–12 minutes for firm eggs

   Transfer to cold water for 5 minutes, then peel.

2. Chop the eggs.
   Place peeled eggs on a cutting board.
   Chop into small pieces using a knife.

3. Mix the egg salad.
   Add chopped eggs to a bowl.
   Add mayonnaise, mustard, and green onions.
   Mix until combined.

4. Add optional ingredients (if using).
   Add avocado or guacamole, garlic powder, paprika, or a squeeze of lemon.
   Mix gently.

5. Season.
   Add salt and black pepper to taste.
   Mix one more time.

6. Serve on crackers.
   Spoon the egg salad onto crackers.
   Serve immediately.

Tips

• Don’t overmix — keep some texture.
• Slightly chunky egg salad tastes better than smooth.
• Add avocado for extra creaminess and healthy fats.
• Make ahead and store in the fridge up to 2–3 days.
• Great as a snack, lunch, or appetizer.