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
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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