Jen's Heavenly Egg Salad

Jen's Heavenly Egg Salad

282 Reviews 20 Pics
  • Prep

    5 m
  • Cook

    16 m
  • Ready In

    21 m
Recipe by  luckyjen7

“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”

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Adjust Servings

Original recipe yields 4 servings



  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 (282)

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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. This endeavor is difficult when the recipe reads, "1/2 lemon, juiced". I juiced half a lemon and, against my better judgement, added the full 3 + tablespoons it yeilded. My dressing was then so watery and SOOO tangy, making a very runny and tart egg salad. I guess I'm still confused why a recipe would call for so much lemon when it already calls for so much (vinegar-based) mayo. That's a lot of acid! I ended up adding 6 MORE eggs. In the extra time I had cooking my second batch of eggs, I ended up adding 3 tablespoons FINELY diced red bell pepper for color and crunch as well as 1 stalk FINELY diced celery stalk, 1 clove of garlic, minced and 1 large basil leaf THINLY sliced. In the end this made a DELICIOUS, not to mention cheap, lunch on whole wheat with baby spinach. Thanks!

Sarah Jo

Sarah Jo

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 celery instead. The combination of the mustards and lemon juice was a nice touch. I want to try it with the green onions next time and the watercress.



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 and it proved to be enough to add a certain freshness but not so much as to be obviously noticeable. I loved the addition of the green onion, and thought the dill and celery I added were nice additions for flavor and crunch. This is a good, reliable egg salad recipe, certainly open to creative touches or additions.

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Amount Per Serving (4 total)

  • Calories
  • 212 cal
  • 11%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 3.2 g
  • 1%
  • Protein
  • 9.9 g
  • 20%
  • Cholesterol
  • 322 mg
  • 107%
  • Sodium
  • 320 mg
  • 13%

Based on a 2,000 calorie diet



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Delicious Egg Salad for Sandwiches


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Egg Salad Sandwiches