Tangy Egg Salad Spread

Submitted by True Texas

"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."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 20

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

directions

1. 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. 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. Chill in the refrigerator until serving.

Reviews

[cookin mimi]

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!!

 

[ddav0962]

Really great egg salad recipe, love it! I will be making this again, for sure. Thanks for sharing True Texas! Made for Bargain Basement tag game.