Kid-Friendly Egg Salad

from ButterYum

makes 8-12 servings

Printable Recipe

Ingredients

• • 16 large hard cooked eggs, peeled

  • 1 cup real mayonnaise (we love Duke's)

  • 1 tablespoon prepared mustard

  • 1 tablespoon dried parsley, crushed in the palm of you hand

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon celery seed

  • 1/2 teaspoon granulated onion

Directions

• 1. Place peeled hard-cooked eggs in a large bowl and chop with a pastry blender.

  2. In a separate bowl, whisk together mayonnaise, mustard, parsley, salt, pepper, celery seed, and granulated onion.

  3. Pour mayonnaise mixture over chopped eggs; mix until well combined. Keep leftovers refrigerated in an airtight container for up to 5 days.