Tangy Egg Salad Spread Recipe

  • 8 eggs
  • 1/4 cup yellow mustard
  • 1/2 cup mayonnaise
  • 1/2 teaspoon chopped fresh basil
  • 1/2 teaspoon chopped fresh parsley
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon hot pepper sauce
  • 1/2 cup finely chopped celery
  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.