The halo, sunbeam-through-the-clouds colors of Heavenly Egg Salad only hint at the divine flavor in store! Hearty, tender eggs mix with creamy mayonnaise, tangy mustard, and crunchy green onions for an angelically pure taste. Heavenly Egg Salad is of course wonderful in a sandwich or smeared on crackers, but you might just be tempted to eat this celestial dish by the spoonful! We wouldn’t blame you if you did!


  • 6 eggs
  • cold water, to taste
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon prepared yellow mustard
  • 1/2 lemon, juiced
  • 1/4 cup green onions, chopped
  • salt, to taste
  • pepper, to taste
  • French bread, optional, to taste, sliced and toasted, for serving
  • arugula, optional, to taste, for serving


Step 1 –Place the eggs in a saucepan. Cover the eggs with the cold water.

Step 2 –Bring the water to a boil. Immediately transfer the saucepan from the heat.

Step 3 –Cover the saucepan and let the eggs stand in the hot water until completely set, about 10-12 minutes.

Step 4 –Transfer the eggs from the hot water to an ice bath.

Step 5 –Once cool, peel the eggs.

Step 6 –In a medium bowl, stir together the mayonnaise, the Dijon mustard, the yellow mustard, the lemon juice, and the green onions.

Step 7 –Chop the eggs into big chunks. Gently mix the eggs with the dressing.

Step 8 –Season with the salt and the pepper.

Step 9 –Serve on the toasted bread, topped with the arugula.