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Appetizer

Tangy Egg Salad Spread

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Appetizer: Tangy Egg Salad Spread
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INGREDIENTS
Servings: 2
eggs
yellow mustard
mayonnaise
chopped fresh basil
chopped fresh parsley
garlic salt
salt
onion powder
hot pepper sauce
finely chopped celery
DIRECTIONS
  1. 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.
  2. 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.
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