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.