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Jen's Heavenly Egg Salad

Jen's Heavenly Egg Salad

The tang from Dijon mustard, freshness from lemon, and liveliness from watercress make Jen's heavenly egg salad a must! This recipe tastes best when paired with wheat bread, watercress, and avocado, but I can eat it alone.

Calories
147
Carbohydrates
29g
Protein
11g
Potassium
583mg
Fiber
9g
Sugar
8g

Ingredients

  • 6 eggs

  • ¼ cup mayonnaise

  • ¼ cup chopped green onions

  • ½ lemon, juiced

  • 1 teaspoon Dijon mustard

  • ½ teaspoon prepared yellow mustard

  • salt and ground black pepper to taste

Direction

  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, and peel.

  2. Combine mayonnaise, green onions, lemon juice, Dijon mustard, and yellow mustard in a large bowl until well combined.

  3. Chop eggs into big chunks; add to the bowl with dressing. Gently stir until evenly combined; season with salt and black pepper.

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