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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Serve this tangy blend of eggs and spices over crackers, on bread or with veggies. Dollop with sour cream and cottage cheese. 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 |
Directions:
1. 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.
2. In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.
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