The tang from the Dijon freshness from the lemon and liveliness from the watercress make this egg salad recipe a must This recipe tastes best when paired with wheat bread watercress and avocado but I can eat it alone
Prep Time
20 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Place eggs 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 eggs in an ice bath before peeling.
Stir together mayonnaise
Dijon mustard
yellow mustard
lemon juice
and green onions in a large serving bowl until dressing is well combined.
Chop cooked eggs into big chunks and add to dressing in the bowl. Mix gently until evenly combined. Season with salt and pepper.