I haven't made this yet, due to the fact the recipe doesn't state what kind of mustard to use - yellow? dry? Dijon? Please clarify :) Thanks.
Remaining egg salad can be stored in an airtight container up to 1 week in refrigerator.
Yield: Makes 1 1/4 cups
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- 4 large hard-cooked eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1. Stir together all ingredients. Cover and chill until ready to serve. Store any remaining egg salad in an airtight container up to 1 week in refrigerator.
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