Tangy Egg Salad Spread recipe
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Ingredients
- 8 eggs ¼ cup yellow mustard ½ cup mayonnaise ½ teaspoon chopped fresh basil ½ teaspoon chopped fresh parsley ¼ teaspoon garlic salt ½ teaspoon salt ¼ teaspoon onion powder ½ teaspoon hot pepper sauce ½ cup finely chopped celery
Nutrition Info
- 70.8 caloriescarbohydrate: 0.6 gcholesterol: 76.5 mgfat: 6.5 gfiber: 0.1 gprotein: 2.7 gsaturatedFat: 1.3 gservingSize: -sodium: 181.1 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Tangy Egg Salad Spread
Directions
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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.