Ingredients
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8
-
1/8
-
1/2
-
1/2
-
1/2
-
1/4
-
1/2
-
1/4
-
1/2
-
1/2
-
-
-
-
-
Directions
Tangy Egg Salad Spread, 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 , Um, Um, Um! That’s good egg salad!!! Egg salad has never been a favorite of mine, so I make it occasionally for my DH who likes it But I was asked to bring it to a gathering, so I looked for a recipe that was interesting and found this one When I tasted it myself, I loved it! Thanks, True Texas, for posting a keeper recipe!!
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Steps
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1
Done
|
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. |
|
2
Done
|
in a Medium Bowl, Mix Yellow Mustard, Mayonnaise, Basil, Parsley, Garlic Powder, Salt, Onion Powder and Hot Pepper Sauce. Fold in Eggs and Celery. |
|
3
Done
|
Chill in the Refrigerator Until Serving. |
