Rinse peeled eggs and pat dry with paper towels. In a glass or stainless steel bowl chop eggs to meduim fine consistency. Fold in mayonaise and seasonings. Mix well. Refrigerate until ready to use.
Originally Submitted
10/6/2010
0 Out of 5 from
0 reviews
You can add this Egg Salad recipe to your own private DesktopCookbook.