Looking in the refrigerator one morning, I saw the bright shells of our recently colored, hard-boiled Easter Eggs, and wondered how to reuse them for a more practical purpose. My daughter loves egg-salad sandwiches and yellow mustard, and it seemed the perfect combination for a yummy, casual lunch.
TANGY EGG SALAD
8 hardboiled eggs
1/4 cup yellow mustard
1/2 cup mayonnaise
1 to 2 teaspoons chopped fresh basil
1 to 2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/2 to 1 teaspoon hot pepper sauce
1/2 cup finely chopped celery
Peel eggs and finely chop. In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic powder, salt, pepper, onion powder and hot pepper sauce. Fold in eggs and celery. Chill until ready to serve.
Recipe adapted from All Recipes