Jen's Heavenly Egg Salad
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
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 6eggs
- ¼cup mayonnaise
- 1teaspoon Dijon mustard
- ½teaspoon prepared yellow mustard
- ½lemon, juiced
- ¼cup chopped green onions
- salt and pepper to taste
Instructions
Step 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.Step 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.