Egg Salad


  • 12 large hard-boiled eggs
  • 3/4 cup light mayonnaise
  • 1 tsp. pepper
  • 1 tsp. salt
  • 1 tsp. mustard powder

Peel each egg and roughly chop.

Place the chopped eggs in a bowl, and stir in the mayonnaise, salt, pepper and mustard powder. Stir and refrigerate. Allow to chill for at least 2 hours. Serve on a sandwich with lettuce.

by The Savvy Kitchen