Egg Salad with Celery | sundaysoupblog

Ingredients

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

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.