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Green Bean Egg Salad

By: Jane Gysbers

"'I received this recipe from my mother-in-law, and it's a great alternative to potato salad,' says Jane Gysbers of Blaine, Minnesota. Tip: 'Cook a large kettle of green beans for supper and use the leftovers the next day to fix this delicious dish,' Jane suggests."

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

1 pound fresh green beans, cut into 1 1/2 inch pieces
3 hard-cooked eggs, chopped
1/2 cup chopped sweet onion
3/4 cup mayonnaise
3/4 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon pepper

Directions

Place beans in a steamer basket. Place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Transfer to a bowl; cool. Add the eggs and onion.
In a small bowl, combine the mayonnaise, mustard, salt and pepper. Add to bean mixture and mix well. Cover and refrigerate for at least 2 hours before serving.