Ingredients25 m servings 347 cals
- Place eggs in a large saucepan and cover with cold water. Bring to a boil and remove from heat. Cover the saucepan with a lid and let sit until eggs are cooked through, 10 to 12 minutes. Drain and rinse with cold water until eggs are cold. Peel and chop eggs.
- Stir chopped eggs, mayonnaise, green onion, celery, gherkins, brown mustard, and dry mustard together in a bowl. Season with salt and black pepper. Sprinkle paprika over the top.
Per Serving: 347 calories; 31.9 g fat; 3 g carbohydrates; 13.1 g protein; 382 mg cholesterol; 356 mg sodium. Full nutrition
ReviewsRead all reviews 5
Enjoyable lunch served inside a medium-size tomato with pulp scooped out. That little bit of dry mustard gives this a tang.
Best egg salad recipe I've tried. Delicious. I cant be bothered to finely dice eggs....used a potato masher :-) Worked great.
Had to substitute finely diced onion didn't have scallions. Really like this salad with crackers
This was a very nice lunch with some nice summer tomatoes, and a good egg salad. You could change for your liking easily,