Tangy Egg Salad Spread

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

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 71 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.