Stuff this easy salad in wraps, in a sun-ripened tomato or avocado, on a lettuce wrap, or between two slices of bread for the ultimate egg salad sandwich.
Author:Beth Pierce
Prep Time:5
Cook Time:15
Total Time:20 minutes
Yield:4
Category:salad
Method:stovetop
Cuisine:American
Ingredients
6 large hard boiled eggs peeled and coarsely chopped
1/4 cup plus 1 tablespoon mayo
1 tablespoon Dijon mustard
1/2 cup finely chopped red pepper
1/4 cup finely chopped red onion
1 stalk celery thinly sliced
1/4 teaspoon crushed red pepper
kosher salt and black pepper to taste
Instructions
Gently combine eggs, mayo, mustard, red pepper, red onion, celery and crushed red pepper. Season with salt and pepper to taste.