Egg Salad

Makes about 3 cups

10    hard cooked eggs,
         completely cooled
1       stalk celery, about 4 inches,
         cut into 1-inch pieces
½      cup mayonnaise
3      teaspoons Dijon mustard
¼     teaspoon kosher salt
1⁄8    teaspoon freshly ground white or
         black peppe

Nutritional information per serving (½ cup):
Calories 256 (81% from fat) • carb. 1g • pro. 11g • fat 23g • sat. fat 5g • chol. 317mg
• sod. 349mg • calc. 50mg • fiber 0g

Note: The egg salad can be made two ways,
either pulsed in a food processor for a creamier version, or diced as traditionally served in
sandwiches. Both are delicious – you decide
which way you prefer.
Food Processor Instructions
1. Remove shells from eggs and discard. Cut
eggs into quarters and reserve.
2. Place the celery in the work bowl of a food
processor fitted with the metal chopping
blade. Pulse to chop, about 5 to 10 times;
scrape the work bowl. Add the quartered
eggs to the work bowl; pulse 3 to 4 times to
roughly chop.
3. Add mayonnaise, mustard, salt and pepper.
Pulse until mayonnaise and mustard are
completely mixed in and desired texture is
reached, 10 to 20 times.
For Dicing Instructions
1. Remove shells from eggs and discard.
First halve eggs, and then cut each half into
¼- to ½-inch dice. Reserve in a large
mixing bowl.
2. Cut the celery into the same size as the
diced eggs, ¼ to ½-inch dice. Put in the
bowl with the eggs.
3. Add the remaining ingredients, stir gently to
combine. Taste and adjust seasonings as
desired.