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Egg Salad

Egg Salad

Today’s featured item is:

Eggland’s Best Eggs Grade A Large 1 Dozen
Eggland's Best Eggs Grade A Large 1 Dozen
Egg Salad
Makes 4 servings

8 eggs

1/2 cup mayonnaise

1 teaspoon prepared yellow mustard

1/4 cup chopped green onion

salt and pepper to taste

1/4 teaspoon paprika


Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

egg salad sandwich

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