Egg Salad
 
Makes about 3½ cups
Ingredients
  • 8 hard-cooked eggs, peeled and halved lengthwise
  • ¼ cup finely chopped celery
  • 1½ tablespoons chopped green onion
  • 1½ tablespoons chopped fresh dill
  • 6 tablespoons light mayonnaise
  • 1½ tablespoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Pinch garlic powder
Instructions
  1. Separate egg yolks and whites; place in separate bowls. Using a pastry blender, cut egg whites into fine pieces. Stir in celery, green onion, and dill.
  2. Using a fork, mash together egg yolks, mayonnaise, mustard, salt, pepper, and garlic powder until almost smooth. Stir yolk mixture into white mixture until well combined. Cover refrigerate until cold before serving, about 4 hours, or for up to 3 days.
Notes
Kitchen Tip: Unpeeled cooked eggs can be refrigerated for up to 2 days. Peeled hard-cooked eggs are also available in the dairy section of most grocery stores.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/egg-salad/