Egg Salad Spread

Yield: Enough for 6-8 sandwiches

4		hard-cooked eggs, finely chopped

1/4	cup	finely chopped celery

1	tablespoon	French's Prepared Mustard

2	tablespoons	mayonnaise

1	tablespoon	parsley flakes

1/4	teaspoon	celery salt

1	teaspoon	sugar

Combine ingredients and mix throughly. Serve on bread, toast, rolls or with crackers.

Compliments of French's

http://www.LeppinksFoodCenters.com/Recipes/Detail/1341/