Kid-Friendly Egg Salad

from ButterYum
makes 8-12 servings

Printable Recipe



  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.