This heavenly egg salad recipe is made with mayo, tangy Dijon mustard, tart yellow mustard, and lemon juice with some green onions for color and crunch.
Preparation Time
5 mins
Cooking Time
15 mins
Total Time
20 mins
Calories
212 Calories
Recipe Instructions
Step 1
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, cool, and peel. For faster cooling, place eggs in an ice bath before peeling.
Step 2
Stir together mayonnaise, Dijon mustard, yellow mustard, lemon juice, and green onions in a large serving bowl until dressing is well combined.
Step 3
Chop cooked eggs into big chunks and add to dressing in the bowl. Mix gently until evenly combined. Season with salt and pepper.