Egg Salad with Celery


  • 6 large eggs
  • 2 stalks celery, finely chopped
  • ½ cup mayonnaise (such as Hellman’s®)
  • ¼ cup finely chopped onion
  • ¼ teaspoon mustard powder
  • ⅛ teaspoon salt
  • Directions

  • Step 1

    Put eggs in a medium saucepan with cold water. Bring to a boil; turn off heat and let sit for 10 minutes.


  • Step 2

    Peel eggs and chop both ways in an egg slicer into a bowl. Add celery, mayonnaise, onion, mustard powder, and salt and mix together. Serve.

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