Tangy Egg Salad By Chef Zarnak

Tangy Egg Salad


Ingredients

Eggs, boiled & chopped 8
Mustard paste 1/4 cup

Mayonnaise 1/2 cup
Fresh basil chopped 1/2 tsp
Fresh parsley chopped 1/2 tsp
Garlic chopped 1 clove
Salt 1/2 tsp
Onion chopped 1 tbsp
Hot pepper sauce 1/2 tsp
Celery stick finely chopped 1/2 cup

Method
In a bowl, mix mustard, mayonnaise, basil, parsley, garlic, salt, onion and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.