Jen's Heavenly Egg Salad recipe

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Ingredients

6 eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon prepared yellow mustard
½ lemon, juiced
¼ cup chopped green onions
salt and pepper to taste

Nutrition Info

212.4 calories
carbohydrate: 3.2 g
cholesterol: 284.2 mg
fat: 18.4 g
fiber: 0.8 g
protein: 9.9 g
saturatedFat: 4 g
servingSize: -
sodium: 223 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place egg 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, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.

  2. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself

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