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This is a very simple recipe I came up with, to add a little bit of interest to egg salad. Don't worry about it being too spicy because of the cayenne - I'm VERY sensitive to spicy things, and I had no trouble with this. The egg salad can be eaten on it's own, or put on bread or toast for a sandwich. (Preparation time does not include boiling the eggs or letting them cool.)
Units: US | Metric
Serving Size: 1 (106 g)
Servings Per Recipe: 1