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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