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Egg Salad with Mustard

Rated as 4.67 out of 5 Stars
0

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

30 m servings 339
Original recipe yields 3 servings

Directions

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  1. 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.
  2. Chops eggs to desired consistency, either by hand or in a food processor.
  3. Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.

Footnotes

  • 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


Per Serving: 339 calories; 29.8 5 13.5 381 420 Full nutrition

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Reviews

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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!

5.15.20 Nothing not to like here, this is good egg salad. Interesting twist with the two different mustards. Thanks for sharing.