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Egg Salad

Prep time 10 mins
Yield Makes 1 1/4 cups
Remaining egg salad can be stored in an airtight container up to 1 week in refrigerator. 

Ingredients

  • 4 large hard-cooked eggs, chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

How to Make It

  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.