Prep Time::5 mins
Cook Time::5 mins
Additional Time::20 mins
Total Time::30 mins
Servings::3
Yield::3 servings
Ingredients
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6 large eggs
5 green onions, white parts only, minced
⅓ cup mayonnaise
2 tablespoons dill pickle relish
2 tablespoons chopped fresh parsley
½ tablespoon sweet hot mustard
½ tablespoon spicy brown mustard
Directions
Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
Chops eggs to desired consistency, either by hand or in a food processor.
Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.
Cook's Notes:
If using a mini food processor, do only 3 eggs at a time, and the green onions can then be minced in the processor. A large processor is probably too large for the green onions.
You can use dried parsley instead of fresh. If using dried parsley, allow salad to sit in the refrigerator for a bit.