Mustard Egg Salad

Ingredients

• 6 large eggs
• ½ head green cabbage
• ½ cup mayonnaise
• 2 tbsp dijon mustard
• 1 tbsp white wine vinegar
• 2 tbsp chives
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Place the 6 eggs in a saucepan, cover with cold water, and bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.

2. 2

   While eggs cook, thinly slice the 0.5 head of cabbage into shreds. Place in a large bowl and sprinkle with 0.5 tsp salt; toss and let sit for 10 minutes to soften.

3. 3

   In a small bowl, whisk together the 0.5 cup mayonnaise, 2 tbsp dijon mustard, and 1 tbsp white wine vinegar until smooth. Season with 0.25 tsp black pepper.

4. 4

   Drain the eggs, cool under cold water, then peel and chop into bite-sized pieces. Add to the cabbage along with the dressing and 2 tbsp chopped chives.

5. 5

   Stir everything until well coated. Taste and adjust salt or mustard if needed. Serve immediately, or chill for 30 minutes for a colder salad.

6. 6

   Garnish with extra chives if desired. Enjoy as a sandwich filling, on toast, or over greens.

Tools you’ll need

• saucepan
• large bowl
• small bowl
• whisk
• knife
• cutting board

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