Egg Salad with Mustard
This simple egg salad is a delicious way to use up extra eggs because it is made with two types of mustard for extra zesty flavor.

Put the eggs in a large, heavy pot, and add water until it is one inch above the eggs.

Over medium-high heat, bring to a rolling boil.

After removing from the heat, let stand for 15 minutes.

Place for five minutes in an ice bath.

Delete the shells.

Using a food processor or by hand, chop eggs into the desired consistency.

Mix the eggs.

In a bowl, combine the green onions, mayonnaise, relish, sweet hot mustard, and spicy brown mustard.