A great use for those leftover Easter eggs -- make tasty egg salad for sandwiches. Photo Credit: Julie Deily from The Little Kitchen
10m
PREP TIME
215
CALORIES
6
INGREDIENTS
Servings: 4
Ingredients
- 6 hard-cooked eggs, peeled and chopped
- 1/4 cup chopped celery
- 1/4 cup mayonnaise
- 1/2 teaspoon McCormick® Ground Mustard
- 1/2 teaspoon McCormick® Onion Powder
- 1/2 teaspoon Lawry's® Seasoned Salt
INSTRUCTIONS
- 1 Mix all ingredients in medium bowl until well blended. Cover.
- 2 Refrigerate at least 1 hour to blend flavors.
- 3 Serve on a bed of salad greens or as a sandwich filling.
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