Page Title
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Recipes
Egg Salad
INGREDIENTS
6 hard-boiled eggs, cooled and
peeled
1/2 stalk celery
1/8 cup mayonnaise
2 tbsp Dijon-style mustard
1/4 tbsp salt
1/8 tsp black pepper
DIRECTIONS
Remove shells from fully cooked eggs. Cut the eggs into quarters.
Finely dice the eggs and celery and mix together.
Add mayonnaise, mustard, salt, and pepper. Mix until desired texture is
reached. Serve on multigrain bread with sliced cucumber.
chef tip!
For a healthy twist, you can make this egg salad with half the
egg-yolks and light, or olive-oil based mayonnaise.
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