Rating: 4.5 stars
447 Ratings
  • 5 star values: 273
  • 4 star values: 131
  • 3 star values: 32
  • 2 star values: 7
  • 1 star values: 4

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

212 calories; protein 9.9g; carbohydrates 3.2g; fat 18.4g; cholesterol 284.2mg; sodium 223mg. Full Nutrition
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