Tangy Egg Salad Spread

Name: Tangy Egg Salad Spread
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters finely chopped celery; 8 eggs; 1 teaspoons chopped fresh basil; 1 teaspoons chopped fresh parsley; 0 teaspoons garlic salt; 118 milliliters mayonnaise; 0 teaspoons onion powder; 1 teaspoons hot pepper sauce; 1 teaspoons salt; 59 milliliters yellow mustard

Tangy Egg Salad Spread might be just the condiment you are searching for. This recipe serves 10. One portion of this dish contains about 5g of protein, 12g of fat, and a total of 132 calories. Head to the store and pick up mustard, eggs, garlic salt, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

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.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove from hot water, cool, peel and finely chop.

Ingredients you will need

Water

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.

Ingredients you will need

Hot Sauce