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Ingredients
| eggs: 7 (hard-boiled) |
| celery: 1 stalk |
| iceberg lettuce heads (shredded): 2 cups |
| regular mayonnaise: 2 tsp |
| yellow mustard: 2 tsp |
| Dijon mustard: 1 tsp |
| salt |
| black pepper |
Egg Salad
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
25 min -
Servings
5 serving(s)
Tags
- Place eggs in a pot, and cover with cold water. Apply to high heat until it reaches a gentle boil. Remove from heat, cover, and allow it to sit for 10 minutes. Remove from water after 10 minutes.
- Chop the celery and lettuce into small pieces.
- Peel and cut the eggs into fours.
- Mash the eggs, but not too much, you want it to have some texture.
- Mix in the celery and lettuce.
- Add mayo and mustards until combined.
- Add the salt and pepper to taste.