Steps to Make Jen Murphy Wall Street Journal

Jen's Heavenly Egg Salad

According to the article, johnson is an avid runner, aiming to compete in the berlin, boston, new york, chicago, and london marathons.

Recipe Summary 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

Ingredients | Jen Murphy Wall Street Journal

6 eggs

¼ cup mayonnaise

1 teaspoon Dijon mustard

½ teaspoon prepared yellow mustard

½ lemon, juiced

¼ cup chopped green onions

salt and pepper to taste

Directions

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.

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.

Info | Jen Murphy Wall Street Journal

prep: 5 mins cook: 16 mins total: 21 mins Servings: 4 Yield: 4 servings

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