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.
Jen’s Heavenly Egg Salad
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
- ¼ cup mayonnaise
- ¼ cup chopped green onions
- ½ lemon juiced
- 1 teaspoon Dijon mustard
- ½ teaspoon prepared yellow mustard
- salt and ground black pepper to taste
Instructions
- 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.
- Combine mayonnaise, green onions, lemon juice, Dijon mustard, and yellow mustard in a large bowl until well combined.
- Chop eggs into big chunks; add to the bowl with dressing. Gently stir until evenly combined; season with salt and black pepper.
Notes
For faster cooling, place eggs in an ice water bath before peeling.
