A classic egg salad with mustard, perfect for finishing that half dozen of extra eggs.
Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
Chops eggs to desired consistency, either by hand or in a food processor.
Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.
Per Serving: 339 calories; protein 13.5g; carbohydrates 5g; fat 29.8g; cholesterol 381.3mg; sodium 419.6mg.