Egg Salad Recipe With Yellow Mustard

Taste and season with more salt and pepper as needed.

Egg salad recipe with yellow mustard. Cut the eggs in half and add the yolks to a bowl and the egg whites to a cutting board. Serve on a bed of lettuce on bread as a sandwich or with crackers. Add the chopped eggs celery scallions and parsley.

In a medium bowl whisk together the mayonnaise mustard lemon juice worcestershire sauce salt pepper and sugar. Bring water to a boil and immediately remove from heat. Gently crack the eggs all over and peel under running water.

Add in additional mayonnaise until you have your desired consistency. My egg salad recipe is a simple mix of. Dijon has a spicier more robust flavor which really adds zing to the egg salad recipe.

In a bowl add in diced eggs and half of mayonnaise dill relish mustard salt and pepper to taste. Mash slightly with a fork to break up yolks. Blend carefully and serve cold on bread a salad or a wrap.

Cover and let the eggs stand for 10 12 minutes. Add mayonnaise mustard lemon juice celery and chives and mix until evenly combined. In a medium sized bowl combine chopped eggs mayonnaise mustard lemon juice celery red onion chives salt and pepper.

Boil cool and peel the eggs. Roughly chop hard boiled eggs and transfer to a medium bowl. Dry the eggs then chop into 1 4 inch pieces.