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Egg Salad with Mustard
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Mustard-infused egg salad for a zesty twist, perfect for utilizing surplus eggs.
Ingredients:
  • 6 large eggs
  • 5 green onions, white parts only, minced
  • 0.33333334326744 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 2 tablespoons chopped fresh parsley
  • 0.5 tablespoon sweet hot mustard
  • 0.5 tablespoon spicy brown mustard
Instructions:
  • In a heavy pot, cover eggs with water, ensuring they are submerged about 1 inch. Bring to a vigorous boil over medium-high heat. Let sit off the heat for 15 minutes. Transfer to an ice bath for 5 minutes then peel.
  • Achieve your perfect egg texture by chopping them to your preference, using either your hands or a food processor.
  • Mix together eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard until well combined.

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