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
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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.
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Chops eggs to desired consistency, either by hand or in a food processor.
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Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.
