Egg Salad

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Recipe by South Your Mouth

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Egg Salad

12 boiled eggs, peeled and diced

2/3 cup mayo

1 teaspoon mustard (yellow or Dijon)

1/4 teaspoon salt

A dash each of onion powder, garlic powder and white pepper


Add eggs to a large bowl; set aside.


Mix remaining ingredients well and add most of it to boiled eggs (all but about 3 tablespoons). Stir well then add remaining mayo mixture to eggs if desired. Add more salt to taste if desired.


I’m telling you not to add all the mayo mixture at first because you can’t work backwards if you get it too soupy. If your eggs were smaller than mine, or your measurements weren't exact, or if you weren't holding your mouth right, or the wind wasn't blowing from the northeast at a perfect 74 degrees you might not need as much mayo mixture as I did and I’d hate for you to have a runny batch of egg salad. Ya dig?


Garnish with chives or green onions if desired.