Jen's heavenly egg salad recipe is made with mayo, tangy Dijon mustard, tart yellow mustard, and lemon juice with some green onions for color and crunch.
Ingredients
6 eggs
0.25 cup mayonnaise
0.25 cup chopped green onions
0.5 lemon, juiced
1 teaspoon Dijon mustard
0.5 teaspoon prepared yellow mustard
salt and pepper to taste
Instructions
1Place 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.
2Combine mayonnaise, green onions, lemon juice, Dijon mustard, and yellow mustard in a large bowl until well combined.
3Chop eggs into big chunks; add to the bowl with dressing. Gently stir until evenly combined; season with salt and black pepper.
