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Kid Friendly Egg Salad
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Description
Have picky eaters who don’t like crunchy bits of celery or onion in their egg salad? Here’s a simple recipe that has all the flavor without the crunch.
Ingredients
- 16 whole Hard Cooked Eggs, Peeled
- 1 cup (Real) Mayonnaise
- 1 Tablespoon Prepared Mustard
- 1 Tablespoon Dried Parsley, Crushed In The Palm Of Your Hand
- 1 teaspoon Kosher Salt
- ½ teaspoons Ground Pepper
- ½ teaspoons Celery Seed (not Salt)
- ½ teaspoons Granulated Onion
Preparation
Place peeled hard-cooked eggs in a large bowl and chop with a pastry blender. In a separate bowl, whisk together mayonnaise, mustard, parsley, salt, pepper, celery seed, and granulated onion. Pour mayonnaise mixture over chopped eggs; mix until well combined.
Keep leftovers refrigerated in an airtight container for up to 5 days.
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