Egg Salad

Remaining egg salad can be stored in an airtight container up to 1 week in refrigerator.

 

Yield:

Makes 1 1/4 cups

Recipe from

Recipe Time

Prep: 10 Minutes

Ingredients

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

Preparation

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.

Note:

Jane Wheeler, Ponte Vedra Beach, Florida,

May 2006