Place eggs in a saucepan and cover with cold water. Bring to a rolling bowl and turn the heat off. Cover with a lid and let sit for 10 minutes. Drain water from the saucepan and cover eggs in cold water.
Chop dice or mash the eggs to meet the texture that you prefer. Add mayonnaise, salt, black pepper and diced green onions and combine. Chill in refrigerator at <40’F/4’C until ready to use.
If you are wanting a global experience as a variation to your simple egg salad recipe, add the additional ingredients to your simple egg salad. Chill in refrigerator until ready to use.
Serve on your favourite hearty rolls, bread or pita bread and fresh lettuce and sliced tomatoes. For a grain free option, serve it in a hollowed-out tomato or green pepper or place in on top of a split cucumber.