Tangy Egg Salad Spread Recipe

Ingredients
<br>- 8 eggs
<br>- 1/4 cup yellow mustard
<br>- 1/2 cup mayonnaise
<br>- 1/2 teaspoon chopped fresh basil
<br>- 1/2 teaspoon chopped fresh parsley
<br>- 1/4 teaspoon garlic salt
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon onion powder
<br>- 1/2 teaspoon hot pepper sauce
<br>- 1/2 cup finely chopped celery
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
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Ingredients
- 8 eggs
- 1/4 cup yellow mustard
- 1/2 cup mayonnaise
- 1/2 teaspoon chopped fresh basil
- 1/2 teaspoon chopped fresh parsley
- 1/4 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon hot pepper sauce
- 1/2 cup finely chopped celery

Directions
step 1: 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.
step 2: 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.

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