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EGG SALAD Recipe

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This recipe for EGG SALAD is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 hard-boiled eggs, peeled
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
3/4 cup chopped celery
1/2 cup thinly sliced green onions
1/4 cup chopped sweet pickles (such as sweet gherkins)
3 tablespoons finely chopped sweet onion (such as Vidalia or Maui)
1 teaspoon chopped fresh tarragon
Directions:
Directions:
PreparationCut eggs lengthwise in half. Remove yolks from 3 eggs and reserve for another use. Cut remaining egg yolks and all whites into 1/2-inch pieces.
Whisk mayonnaise and mustard in medium bowl to blend. Add chopped eggs, celery, green onions, pickles, sweet onion, and tarragon. Stir gently to blend. Season egg salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)

 

 

 

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