Posted:
Saturday, September 05, 2009 7:10 PM
Everyone needs a new egg salad recipe. Serve this one as an appetizer on small bread rounds, also excellent as a sandwich on a croissant or on brown bread; and to “Tony” it up a bit, add baby cooked shrimp or crab meat. Makes 2 1/2 cups.
Ingredients:
10 hard-cooked eggs - peeled and cooled
1/2 cup mayonnaise
2-3 Tbsp. Dijon mustard
1 green onion - finely diced
1 stalk celery - finely diced
1/4 - 1/2 tsp. Chef Mark Alan’s Coastal Bay Seasoning Blend
Directions: Chop eggs, add to a bowl and thoroughly mix in the remaining ingredients. (Start with 2 Tbsp. Dijon mustard and 1/4 tsp. Coastal Bay Seasoning, taste and add more if desired a little of both of these goes a long ways.) Cover and chill until serving.