Rating: 4 stars 3.9
45 Ratings
  • 5 star values: 15
  • 4 star values: 22
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3

Serve this tangy blend of eggs and spices over crackers, on bread or with veggies. Dollop with sour cream and cottage cheese.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

71 calories; protein 2.7g; carbohydrates 0.6g; fat 6.5g; cholesterol 76.5mg; sodium 181.1mg. Full Nutrition
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