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Egg Salad
Ingredients:
7 hard cooked eggs, completely cooled
1/2 stalk celery, about 4", cut in 1" pieces
1/3 c. mayonnaise
2 tsp. Dijon-style mustard
1/4 tsp. Kosher salt
1/8 tsp freshly groung white or black pepper
7 hard cooked eggs, completely cooled
1/2 stalk celery, about 4", cut in 1" pieces
1/3 c. mayonnaise
2 tsp. Dijon-style mustard
1/4 tsp. Kosher salt
1/8 tsp freshly groung white or black pepper
Directions:
Remove shells from eggs and discard. Cut eggs in quarters and reserve.
Place the celery in the work bowl of a food processor. Pulse to chop finely, about 15 times, scrape the work bowl. Add the quartered eggs; pulse 5 times to chop coarsely. Add mayonnaise, mustard, salt and pepper. Pulse until mayonnaise and mustard are completely mixed in and desired texture is reached, 10-20 times.
Remove shells from eggs and discard. Cut eggs in quarters and reserve.
Place the celery in the work bowl of a food processor. Pulse to chop finely, about 15 times, scrape the work bowl. Add the quartered eggs; pulse 5 times to chop coarsely. Add mayonnaise, mustard, salt and pepper. Pulse until mayonnaise and mustard are completely mixed in and desired texture is reached, 10-20 times.
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