Ingredients45 m servings 105 cals
- Mash hard-boiled eggs in a salad bowl with a fork. Stir celery and green onion into mashed egg. Mix reduced-fat mayonnaise, Dijon mustard, yellow mustard, and horseradish into egg mixture until thoroughly combined. Adjust amounts of Dijon mustard and horseradish to taste. Stir in paprika. Refrigerate egg salad until chilled.
Per Serving: 105 calories; 7.9 g fat; 3.1 g carbohydrates; 5.2 g protein; 163 mg cholesterol; 270 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is definately for mustard lovers, mind you I don't actually measure mustard - I just squirt it and use what suits my family. I would up the eggs to 4 eggs for 4 sandwiches.
Are you sure about the measurements of the mustard. It was horribly mustardy.
I just made this for my lunch and I love this recipe! With the exception of the Dijon mustard and horseradish, it's the closest to what my mother always made, and I absolutely love the addition...