"A great use for those leftover Easter eggs -- make tasty egg salad for sandwiches. Photo Credit: Julie Deily from The Little Kitchen..."
INGREDIENTS
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6 hard-cooked eggs, peeled and chopped
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1/4 cup chopped celery
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1/4 cup mayonnaise
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1/2 teaspoon McCormick® Mustard, Ground
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1/2 teaspoon McCormick® Onion Powder
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1/2 teaspoon seasoned salt