Egg Salad with Mustard

1. Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.

2. Chops eggs to desired consistency, either by hand or in a food processor.

3. Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.

Cook's Notes:

If using a mini food processor, do only 3 eggs at a time, and the green onions can then be minced in the processor. A large processor is probably too large for the green onions.

You can use dried parsley instead of fresh. If using dried parsley, allow salad to sit in the refrigerator for a bit.