Ingredients
- large eggs
- /4 cup mayonnaise
- teaspoon Dijon mustard
- /2 teaspoon prepared yellow mustard
- /2 lemon, juiced
- /4 cup chopped green onions
- salt and pepper to taste
Instructions
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Step 1
I start by placing the eggs in a medium saucepan and covering them with cold water by about an inch. Bring the water to a rolling boil over high heat, then immediately turn off the heat, cover the pan, and let the eggs sit undisturbed for 10–12 minutes. This gentle method ensures creamy yolks without that greenish ring. While the eggs rest, whisk together the mayonnaise, both mustards, lemon juice, and a pinch of salt and pepper in a mixing bowl until smooth. Fold in the chopped green onions. Once the eggs are done, I transfer them to an ice bath to stop the cooking and make peeling a breeze. After a quick chill, peel the eggs and chop them into chunky pieces — keeping the texture rustic rather than finely diced. Gently fold the chopped eggs into the dressing, being careful not to overmix. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon. Serve immediately as a lettuce wrap, with cucumber slices, or piled onto keto toast. This salad is even better after a short rest in the fridge, letting the flavors meld.