Tangy Egg Salad Spread

admin 26/04/20 Recipes


2.5 cups

Prep Time


Cook Time



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


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. Fold in eggs and celery. Chill in the refrigerator until serving.


Calories: 71 kcal

Carbohydrates: 0.6 g

Cholesterol: 87 mg

Fat: 6.5 g

Fiber: 0.1 g

Protein: 2.7 g

Sodium: 181 mg

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