Gluten Free

Tangy Egg Salad Spread

Name: Tangy Egg Salad Spread
Prep time: 25 min
Total time: 25 min
Yield: 10 servings
Ingredients: 1/2 cup finely chopped celery; 8 eggs; 1/2 teaspoon chopped fresh basil; 1/2 teaspoon chopped fresh parsley; 1/4 teaspoon garlic salt; 1/2 cup mayonnaise; 1/4 teaspoon onion powder; 1/2 teaspoon hot pepper sauce; 1/2 teaspoon salt; 1/4 cup yellow mustard

21 September 2026

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Total Time25 Mins

Serves10

Per Serving$0.30

Tangy Egg Salad Spread takes roughly 25 minutes from beginning to end. This recipe serves 10. For 30 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 12g of fat, and a total of 131 calories.

Gluten Free Dairy Free Vegetarian Whole30 Onions Eggs

Method:

1
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
2
Remove from hot water, cool, peel and finely chop.
3
In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.

Adapted from Allrecipes

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