Tangy Egg Salad Spread Recipe

Directions

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.
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.

Nutrition

Amount Per Serving (20 total)

Calories
71 cal
4%

Fat
6.5 g
10%

Carbs
0.6 g
< 1%

Based on a 2,000 calorie diet

Reviews (34)

Rate This Recipe

MOLSON7

Aug. 22, 2003

"We did not like this at all. The mustard taste was overpowering and it was too salty...." See more"

LINDA MCLEAN

Jul. 23, 2003

"Lunch is my all time favorite meal of the day because I can make whatever I want without having to worry about anyone else. I love egg salad as much as I do ice cream and I wanted something a little d..." See moreifferent. I thought this was delicious, however, I omitted the salt and used dijon mustard but less than called for. I kept tasting along the way until I was happy with the flavor."

JOSIE

Aug. 22, 2003

"I made this for our lunch today. Hubby and I love egg sandwiches, and this was a nice change of pace from our usual style. I went with the majority and decreased the mustard. I scaled the servings ..." See moredown to 10 since it was just 2 of us eating this. I added some oregano and granulated garlic instead of garlic salt. I didn't have any celery, so I used some celery salt. My spices were dry..I didn't have the fresh, and it was delicious. One word of advice...make the full amount..you'll want leftovers for later!! Thanks Jenna."

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