Jens Heavenly Egg Salad Recipes

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JEN'S HEAVENLY EGG SALAD



Jen's Heavenly Egg Salad image

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

Provided by luckyjen7

Categories     Salad     Egg Salad Recipes

Time 21m

Yield 4

Number Of Ingredients 7

6 eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon prepared yellow mustard
½ lemon, juiced
¼ cup chopped green onions
salt and pepper to taste

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 3.2 g, Cholesterol 284.2 mg, Fat 18.4 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 223 mg, Sugar 0.9 g

JEN'S HEAVENLY EGG SALAD



Jen's Heavenly Egg Salad image

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

Provided by luckyjen7

Categories     Egg Salad

Time 21m

Yield 4

Number Of Ingredients 7

6 eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon prepared yellow mustard
½ lemon, juiced
¼ cup chopped green onions
salt and pepper to taste

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 3.2 g, Cholesterol 284.2 mg, Fat 18.4 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 223 mg, Sugar 0.9 g

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