TANGY EGG SALAD SPREAD RECIPE

INGREDIENTS

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

DIRECTION

• Place eggs in a medium saucepan and cover with cold water.
• Bring water to a boil and immediately remove from heat.
• Cover and let eggs stand in hot water for 10 to 12 minutes.
• Remove from hot water, cool, peel and finely chop.
• In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce.