New this month
Get the Allrecipes magazine just $5!

Jen's Heavenly Egg Salad


"The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself"
Added to shopping list. Go to shopping list.


21 m servings 212 cals
Original recipe yields 4 servings


  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 284 mg
  • 95%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place egg 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 the eggs in an ice bath before peeling.
  2. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 299
  1. 418 Ratings

Most helpful positive review

Ok. This is my first review and I've been hesitant to place it because who am I to say...? Anyway, I had to comment on this one. If I'm going to use a recipe, I like to follow it exactly. Th...

Most helpful critical review

I used less lemon juice than what the recipe called for because it would have been too tangy for me to eat. I also found the recipe to be a bit bland so I added paprika, red pepper, diced red b...

Most helpful
Most positive
Least positive

Ok. This is my first review and I've been hesitant to place it because who am I to say...? Anyway, I had to comment on this one. If I'm going to use a recipe, I like to follow it exactly. Th...

I was looking for a different kind of egg salad for lunch today. It wasn't until I got most of the salad together when I realized I didn't have any green onions. I ended up dicing a stalk of cel...

Having never used or even heard of lemon juice in egg salad, I was curious enough to give it a try, but not adventurous enough to use the full amount. I probably used half what was called for an...

I'm a dad running a business, taking care of a 6 & 8 year old, cleaning, laundry, cooking - the whole gamut. I made this almost as is - took VERY little time to make, left out the green onions ...

I was looking for a simple lunch sandwich with ingredients I had available and this was it. Very simple but tasty. I did add to the recipe a bit by adding chopped water chestnuts and some red ca...

I followed the recipe exactly and it turned out very good! This will be the only way I prepare egg salad from now on. Thanks!

This is wonderful, easy egg salad. Sometimes I replace the green onions with fresh chives. It's delicious both ways. We'll be having it in mini cream-puffs for an upcoming tea!

My husband loves this egg salad recipe! I wouldn't change a thing.

I used a quarter of a lemon - juice. and 8 eggs. I did add Cayenne pepper for a kick AMAZING EGG SALAD. PEOPLE DO NOT ADD HALF A LEMON JUICE THAT WILL KILL IT.