Behind the Recipes
Herb-Packed Egg Salad by Divya Gugnani
INGREDIENTS:
8 hard boiled eggs
1/4 c. yellow mustard
1/2 c. mayonnaise
1/2 tsp. taragon
1/2 tsp. chopped fresh parsley
1/4 tsp. garlic powder
1/2 tsp. sea salt
1/4 tsp. onion powder
4 dashes of hot sauce
1/2 cup celery
PREPARATION:
1. Place eggs in a medium saucepan and cover with cold water.
2. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
3. Remove eggs from hot water, cool, peel and finely chop.
4. In a medium bowl, mix mustard, mayo, parsley, garlic powder, taragon, salt, onion powder and hot sauce. Fold in eggs and celery. Chill in the refrigerator until serving.
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