Egg Salad Spread

Ingredients

8 eggs

1/4 cup yellow mustard

1/2 cup mayonnaise

1/2 teaspoon chopped fresh basil

1/2 teaspoon chopped fresh parsley

1/4 teaspoon garlic salt

1/2 teaspoon salt

1/4 teaspoon onion powder

1/2 teaspoon hot pepper sauce

1/2 cup finely chopped celery

Directions

1. Place eggs in a medium 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 finely chop.

2. In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.