Place eggs in a pot and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat and simmer for 10 minutes until eggs are hard boiled. Remove eggs and transfer to a bowl of ice water to cool, then peel and roughly chop.
Transfer chopped eggs into a mixing bowl. Add mayonnaise and sliced green onions.
4 large eggs
Mix the ingredients thoroughly with a spoon or spatula until well combined and creamy, with visible bits of egg and herbs.
4 large eggs
Season with salt and pepper to taste, mixing again to evenly distribute the seasoning.
4 large eggs
Transfer the egg salad to a serving dish, garnishing with additional sliced green onions if desired. Serve chilled.
