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.

• Ready In: 25 mins
• 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.