Jen's Heavenly Egg Salad

Jen's Heavenly Egg Salad

285
luckyjen7 21

"The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself"

Ingredients

21 m {{adjustedServings}} servings 212 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 284 mg
  • 95%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
  2. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
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Reviews

285
  1. 394 Ratings

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Ok. This is my first review and I've been hesitant to place it because who am I to say...? Anyway, I had to comment on this one. If I'm going to use a recipe, I like to follow it exactly. Th...

I was looking for a different kind of egg salad for lunch today. It wasn't until I got most of the salad together when I realized I didn't have any green onions. I ended up dicing a stalk of cel...

Having never used or even heard of lemon juice in egg salad, I was curious enough to give it a try, but not adventurous enough to use the full amount. I probably used half what was called for an...