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Egg Salad



Ingredients:
6   hard-cooked eggs, sliced
1/2   cup mayonnaise
2   tablespoons chopped celery
2   tablespoons chopped pickle
2   tablespoons chopped red bell pepper
1   teaspoon Dijon mustard
   Salt and ground black pepper to taste
Directions:
  1. Slice eggs using Egg Slicer Plus®; turn a quarter turn and slice again.
  2. Combine eggs with remaining ingredients in Classic Batter Bowl; mix well. Serve immediately or cover and refrigerate until ready to use.

Yield: 4 (1/2-cup) servings

Nutrients per serving: Calories 320, Total Fat 30 g, Saturated Fat 6 g, Cholesterol 340 mg, Carbohydrate 2 g, Protein 10 g, Sodium 480 mg, Fiber 0 g