Egg Salad

By beach cook

Ingredients

• 6 Eggs Hard Boiled, Peeled & Diced
• 2 Celery Stalks Chopped Fine
• 1/8 C Mayonnaise
• 1 T Dijon Mustard
• 1 T Horseradish Drained
• 1 t Curry Powder
• 2 T Roasted Red Peppers Minced
• 3 T Sweet Pickle Relish Drained

Preparation

Step 1

Medium Bowl Mix All, EXCEPT EGGS.

Place Eggs in Bowl, Add Mixture to Blend in, NOT Overly Wet.

Refrigerate 1-2 Hours.

Serve on Toasted Bread.

BMB