Egg Salad with Mustard

A classic egg salad with mustard, perfect for finishing that half dozen of extra eggs.



Step: 1

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.

Step: 2

Chops eggs to desired consistency, either by hand or in a food processor.

Step: 3

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.

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