Tangy Egg Salad Spread recipe

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Ingredients

8 eggs
¼ cup yellow mustard
½ cup mayonnaise
½ teaspoon chopped fresh basil
½ teaspoon chopped fresh parsley
¼ teaspoon garlic salt
½ teaspoon salt
¼ teaspoon onion powder
½ teaspoon hot pepper sauce
½ cup finely chopped celery

Nutrition Info

70.8 calories
carbohydrate: 0.6 g
cholesterol: 76.5 mg
fat: 6.5 g
fiber: 0.1 g
protein: 2.7 g
saturatedFat: 1.3 g
servingSize: -
sodium: 181.1 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

2.5 cups

Recipe Note

Serve this tangy blend of eggs and spices over crackers, on bread or with veggies. Dollop with sour cream and cottage cheese.

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