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“This is a very simple recipe I came up with, to add a little bit of interest to egg salad. Don't worry about it being too spicy because of the cayenne - I'm VERY sensitive to spicy things, and I had no trouble with this. The egg salad can be eaten on it's own, or put on bread or toast for a sandwich. (Preparation time does not include boiling the eggs or letting them cool.)”
READY IN:
6mins
SERVES:
1
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove the shells from the eggs, and cut them into whatever size you would like. I have an egg slicer that I like to use to cut them very fine.
  2. Put eggs, mustard, and cayenne powder into a bowl together, and mix until the eggs are evenly coated with the condiments.

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