Easy Egg Salad Recipe

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A great use for those leftover Easter eggs -- make tasty egg salad for sandwiches.
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Servings:
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Ingredients
  • 6 hard-cooked eggs, peeled and chopped
  • 1/4 cup chopped celery
  • 1/4 cup mayonnaise
  • 1/2 teaspoon McCormick® Mustard, Ground
  • 1/2 teaspoon McCormick® Onion Powder
  • 1/2 teaspoon seasoned salt
Directions
PREP
10 mins

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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Nutrition (per serving)
Calories: 215 Calories
Fat: 19 Grams
Protein: 10 Grams
Cholesterol: 323 Milligrams
Carbohydrates: 1 Grams
Sodium: 378 Milligrams
Fiber: 0 Grams

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