Tangy Egg Salad Spread Best Recipes

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TANGY EGG SALAD SPREAD

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This comes from AllRecipes.com, it has been modified according some of the readers suggestions. Mustard was reduced from 1/4 cup to 1/8 and garlic salt made garlic powder, since it already calls for salt.

Provided by True Texas

Categories     Lunch/Snacks

Time 25m

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients:

  • 8 eggs
  • 1/8 cup mustard
  • 1/2 cup mayonnaise
  • 1/2 teaspoon fresh basil, chopped
  • 1/2 teaspoon fresh parsley, chopped
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon hot pepper sauce
  • 1/2 cup celery, finely chopped

Steps:

  • Place eggs in a medium saucepan and cover with cold water. Bring 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 powder, salt, onion powder and hot pepper sauce. Fold in eggs and celery.
  • Chill in the refrigerator until serving.

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