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Classic Egg Salad

QuickEasyVegetarian

Time: 20 minutes

Yield: 4 servings

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About

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.

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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

Step 1 -Hard-boil the eggs by placing them in a saucepan and covering them completely with the cold water.

Step 2 -Once you bring the water to a boil, remove the saucepan from the heat.

Step 3 -Cover with a lid, and let the eggs sit in the hot water for 10-12 minutes.

Step 4 -Remove the eggs from the water and place them in an ice bath.

Step 5 -Once they have cooled, peel the eggs and roughly chop them.

Step 6 -In a mixing bowl, stir together the mayonnaise, the Dijon, the yellow mustard, the lemon juice, the green onions, and the pepper.

Step 7 -Add the chopped eggs and combine.

Step 8 -Serve immediately with the lettuce and the bread or place the egg salad in the refrigerator to enjoy later!

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