welcome booklet
26
Recipes
EGG SALAD
INGREDIENTS
6 hard-boiled eggs, cooled
½ stalk celery
⅓ cup mayonnaise
2 tablespoons Dijon-style mustard
¼ tablespoon salt
⅛ teaspoons black pepper
DIRECTIONS
Remove shells from fully cooked eggs. Cut the eggs into quarters. Cut the
celery into a small dice. Mix the eggs and the celery together. Add mayonnaise,
mustard, salt, and pepper. Mix until desired texture is reached.
Serve on multigrain bread.
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Page Title
welcome booklet
chef tip!
For a healthy twist, you can make this egg salad with half
the egg-yolks and light, or olive-oil based mayonnaise.
