The tang from Dijon mustard, freshness from lemon, and liveliness from watercress make Jen's heavenly egg salad a must! This recipe tastes best when paired with wheat bread, watercress, and avocado, but I can eat it alone.
Ingredients
- 6 eggs
- 0.25 cups mayonnaise
- 0.25 cups chopped green onions
- ½ lemon , juiced
- 1 teaspoon Dijon mustard
- 0.5 teaspoons prepared yellow mustard
- salt and ground black pepper to taste
Instructions
-
1
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, and peel.
-
2
Combine mayonnaise, green onions, lemon juice, Dijon mustard, and yellow mustard in a large bowl until well combined.
-
3
Chop eggs into big chunks; add to the bowl with dressing. Gently stir until evenly combined; season with salt and black pepper.
Nutrition Facts
Per serving
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