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Egg Salad

Egg SaladAllrecipes

12 eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 lemon, juiced
1/4 cup onion, chopped
1/4 cup carrots, minced
1/4 cup celery, minced
1/2 teaspoon paprika
salt and pepper to taste

Place egg in a 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 and peel. For faster cooling, place the eggs in an ice bath before peeling.

In a medium bowl, stir together the mayonnaise, Dijon mustard, lemon juice, onions, celery, carrots, and paprika. Chop the eggs into 1/4-inch cubes and mix gently with the dressing. Season with salt and pepper.

Categories: Sandwiches
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