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Ingredients
| eggs: 8 |
| yellow mustard: 1/4 cup |
| regular mayonnaise: 1/2 cup |
| fresh basil (chopped): 1/2 tsp |
| parsley (chopped): 1/2 tsp (fresh) |
| garlic salt: 1/4 tsp |
| salt: 1/2 tsp |
| onion powder: 1/4 tsp |
| hot sauce: 1/2 tsp |
| celery (chopped): 1/2 cup (finely chopped) |
Tangy Egg Salad Spread
Credit: AllRecipes
User rating:
"Serve this tangy blend of eggs and spices over crackers, on bread or with veggies. Dollop with sour cream and cottage cheese."
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Prep Time
25 min -
Cook Time
min -
Servings
20 serving(s)
Tags
Directions
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and finely chop.
- In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.