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  • Writer's pictureCheyenne

Egg Salad


6 eggs, hardboiled

1/3 cup mayo or miracle whip

1/2 tbsp mustard

¼ cup red onion, finely chopped

¼ cup celery, finely chopped

1 tsp black pepper

1 tsp salt


  1. Peel hard boiled eggs, and chop. Eggs can be finely chopped, or left in big pieces depending on personal preference

  2. To eggs, add mayo, mustard, onion, celery, pepper, and salt. Mix well

  3. Can be eaten as is, but makes a great lunch on a sandwich or croissant!

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