Prep:  10 minutes
Cook:  10 minutes
Serves:  4
Average: 4.7 (3 votes)
Recipe by: Australian Eggs
Take the classic egg salad, give it a trending flavour twist, and you have a honey-mustard egg salad that's fantastic in sandwiches, on slider buns, in pita pockets or even as a dip.
Credit: Whisk Media group

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Play Video: Honey Mustard Egg Salad Sliders
Honey Mustard Egg Salad
  1. Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides.
  2. Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on.
  3. Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Stir through mustard, honey, vinegar, salt and tarragon. Mix well.
Tips & Hints:
  • Alternatively, use the traditional method for making hard-boiled eggs: Half-fill a saucepan with cold water and gently lower the eggs into the pan. Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes. Use a slotted spoon to remove the eggs from the water. Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
  • Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.
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