Egg Salad with Mustard

Name: Egg Salad with Mustard
Cook time: 5 min
Yield: 3 servings
Cuisine: United Kingdom
Ingredients: 6 large eggs; 5 green onions, white parts only, minced; ⅓ cup mayonnaise; 2 tablespoons dill pickle relish; 2 tablespoons chopped fresh parsley; ½ tablespoon sweet hot mustard; ½ tablespoon spicy brown mustard

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

INGRIDIENT

6 large eggs

5 green onions, white parts only, minced

⅓ cup mayonnaise

2 tablespoons dill pickle relish

2 tablespoons chopped fresh parsley

½ tablespoon sweet hot mustard

½ tablespoon spicy brown mustard

DIRECTION

Step: 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.

Step: 2

Chops eggs to desired consistency, either by hand or in a food processor.

Step: 3

Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.