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Egg Salad with Mustard

4

30 min

Egg Salad with Mustard

Egg Salad with Mustard Photo 1

Time

30 min

Serving

3 persons

Calories

339

Rating

4.00★ (4)

Cuisine

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

Ingredients

  • eggs: 6 piece
  • green onions, white parts only: 5 piece (minced)
  • mayonnaise: 0.33333 cup
  • dill pickle relish: 2 Tbsp
  • fresh parsley: 2 Tbsp (chopped)
  • sweet hot mustard: 0.5 Tbsp
  • spicy brown mustard: 0.5 Tbsp

Metric Conversion

Stages of cooking

Egg Salad with Mustard Photo 21
Egg Salad with Mustard Photo 32
Egg Salad with Mustard Photo 43
  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.
    Egg Salad with Mustard Photo 2
  2. Chops eggs to desired consistency, either by hand or in a food processor.
    Egg Salad with Mustard Photo 3
  3. Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.
    Egg Salad with Mustard Photo 4

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