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Egg Salad, Eggs-Ellent (P, TNT)
Source: Stephanie Blozy, WeatherBug Chief Chirp
Serves: 4

6 hard boiled eggs, cut into pieces
1/4 cup mayonnaise
1 teaspoon mustard (I like to use spicy mustard)
4 tablespoons diced celery
Salt and pepper to taste

Combine the mayonnaise, mustard, celery, salt and pepper until well mixed. Add in the egg pieces and mix gently until combined. (You want to keep the egg pieces intact as much as possible.)

Refrigerate any uneaten egg salad immediately.

Poster's Notes:
Like me, I am sure many of you have a surplus of hard boiled eggs sitting in your refrigerator.

Posted by Rita Busman

Nutritional Info Per Serving: N/A