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6 hard boiled eggs, cut into pieces
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:
Posted by Rita Busman
Nutritional Info Per Serving: N/A
1/4 cup mayonnaise
1 teaspoon mustard (I like to use spicy mustard)
4 tablespoons diced celery
Salt and pepper to taste
Like me, I am sure many of you have a surplus of hard boiled eggs sitting in your refrigerator.