Jen's Heavenly Egg Salad

Jen's Heavenly Egg Salad

by Rene Richards 1 year ago
4.3 (10)
16 minutes
212.4 kcal
3.2 g carbs
Description

The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself

Ingredients
  • 6 eggs
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon prepared yellow mustard
  • ½ lemon, juiced
  • ¼ cup chopped green onions
  • salt and pepper to taste
Directions
  1. 1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
  2. 2. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
Nutrition Facts
serving: 4 servings
calories: 212.4 kcal
carbohydrates: 3.2 g
protein: 9.9 g
saturated fat: 4 g
cholesterol: 284.2 mg
sodium: 223 mg
fiber: 0.8 g
sugar: 0.9 g