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Ingredients:
Directions:
1. Remove shells from fully cooked eggs. Cut the eggs into quarters.
2. Finely dice the eggs and celery and mix together.
3. Add the mayonnaise, mustard, salt, and pepper. Mix until desired
texture is reached.
4. Serve on multigrain bread with sliced cucumber.
Egg SALAD
6 hard-boiled eggs, cooled and peeled
½ stalk celery
cup mayonnaise
2 tablespoons Dijon-style mustard
¼ tablespoon salt
teaspoon black pepper
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