Tangy Egg Salad Spread _ A creamy, tangy and delicious Egg Salad. Celery and chopped eggs are blended into a flavorful mixture of herbs and spices that’s great on crackers.

Check it out Tangy Egg Salad Spread recipe here:

Ready In: 25 minutes
Prep Time: 25 minutes

This recipe make 20 serving(s).

Ingredients:

• 8 eggs
• 1/2 cup mayonnaise
• 1/2 cup chopped celery
• 1/4 cup yellow mustard
• 1/2 tsp chopped fresh basil
• 1/2 tsp chopped fresh parsley
• 1/2 tsp salt
• 1/2 tsp hot pepper sauce
• 1/4 tsp garlic salt
• 1/4 tsp onion powder

Method:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and turn the heat off. Cover the saucepan and let eggs stand in hot water for 12 minutes or until cooked thorough. Allow to cool then peel and finely chop.
• In a medium salad bowl, mix together the yellow mustard, mayonnaise, basil, parsley and onion powder. Season with garlic salt and salt. Stir in hot pepper sauce. Fold this mixture in eggs and celery.
• Cover and refrigerate for 2 hours or until chill.
• Tangy Egg Salad is ready to serve.
• ENJOY!!

Serving Suggestions:

• Serve on Toast or Buns.

Nutritional Information:
Amount per serving.

• Calories:71
• Total Fat: 6.5g
• Cholesterol: 87mg

Yield : 2-1/2 cups