Egg Salad with Mustard recipe

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Ingredients

6 large eggs
5 green onions, white parts only, minced
⅓ cup mayonnaise
2 tablespoons dill pickle relish
2 tablespoons chopped fresh parsley
½ tablespoon sweet hot mustard
½ tablespoon spicy brown mustard

Nutrition Info

338.6 calories
carbohydrate: 5 g
cholesterol: 381.3 mg
fat: 29.8 g
fiber: 0.8 g
protein: 13.5 g
saturatedFat: 6 g
servingSize: -
sodium: 419.6 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  3. Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.

Recipe Yield

3 servings

Recipe Note

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

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