Chopped Egg and Scallions

Recipe By: N. Jay Sorensen, RD
Serving Size: 4 Preparation Time: 0:10
Categories: Eggs and Luncheon Dishes
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6 each eggs, hard-boiled
1 bunch scallions — finely chopped
1 each celery rib — finely chopped
salt and pepper — to taste
4 tablespoons mayonnaise
¼ teaspoon Dijon mustard — to taste
Prepare hard boil eggs. When cool, remove the shells from the egg, and discard. Dry eggs and chop coarsely. In a large bowl, place eggs, scallions, celery, and season with salt and pepper, and mix well. Add mayonnaise and mix to bind mixture together. Stir in mustard to taste. Serve cold.
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