Recipe Background
The classic of all classics! And for good reason. The tangy combination of Dijon and fresh lemon makes this Classic Egg Salad a winner. Eat by itself, as a sandwich, or as a dip with some crackers! You’ll never look for a new egg salad recipe again after enjoying this Classic Egg Salad.
The classic of all classics! And for good reason. The tangy combination of Dijon and fresh lemon makes this Classic Egg Salad a winner. Eat by itself, as a sandwich, or as a dip with some crackers! You’ll never look for a new egg salad recipe again after enjoying this Classic Egg Salad.
Ingredients
- 6 eggs
- cold water to taste
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon yellow mustard
- 1/2 lemon juiced
- 1/4 cup green onion chopped
- salt to taste
- pepper to taste
- lettuce optional, to taste, for serving
- bread optional, to taste, for serving
Directions
- Hard-boil the eggs by placing them in a saucepan and covering them completely with the cold water.
- Once you bring the water to a boil, remove the saucepan from the heat.
- Cover with a lid, and let the eggs sit in the hot water for 10-12 minutes.
- Remove the eggs from the water and place them in an ice bath.
- Once they have cooled, peel the eggs and roughly chop them.
- In a mixing bowl, stir together the mayonnaise, the Dijon, the yellow mustard, the lemon juice, the green onions, and the pepper.
- Add the chopped eggs and combine.
- Serve immediately with the lettuce and the bread or place the egg salad in the refrigerator to enjoy later!
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