Egg Salad Sandwich

8 large eggs

½ cup mayonnaise or Greek yogurt

¼ cup chopped green onion

1 teaspoon yellow mustard

¼ teaspoon paprika

salt and pepper to taste

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, crack slightly and place in ice water for an hour. Peel, and chop.

Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper. Stir and serve on your favorite bread, crackers, or salad greens.