Egg Salads
by: Three Many Cooks
Serves: 4
- 6 large boiled eggs, peeled
- ¼ cup minced red onion
- ¼ cup mayonnaise
- ¼ cup finely diced celery
- 2 tablespoons sweet pickle relish (preferably refrigerated variety)
- 1 tablespoon chopped fresh parsley leaves
- 2 teaspoons spicy brown mustard
- Salt and ground black pepper
- Mix all ingredients, including salt and pepper to taste, in a medium bowl. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/egg-salads/
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