A classic egg salad with mustard, perfect for finishing that half dozen of extra eggs.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.

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  • Chops eggs to desired consistency, either by hand or in a food processor.

  • Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.

Cook's Notes:

If using a mini food processor, do only 3 eggs at a time, and the green onions can then be minced in the processor. A large processor is probably too large for the green onions.

You can use dried parsley instead of fresh. If using dried parsley, allow salad to sit in the refrigerator for a bit.

Nutrition Facts

338.6 calories; protein 13.5g 27% DV; carbohydrates 5g 2% DV; fat 29.8g 46% DV; cholesterol 381.3mg 127% DV; sodium 419.6mg 17% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
06/01/2020
Good egg salad. I checked the recipe twice for 2 kinds of mayo after reading the lead in! Nope! Turns out it’s 2 kinds of mustard! Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/31/2020
Good egg salad. I checked the recipe twice for 2 kinds of mayo after reading the lead in! Nope! Turns out it’s 2 kinds of mustard! Read More
(1)
Rating: 5 stars
05/15/2020
5.15.20 Nothing not to like here, this is good egg salad. Interesting twist with the two different mustards. Thanks for sharing. Read More