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Egg Salad


6 eggs
2 tbsp mayonnaise
1 tbsp brown mustard
1/2 lemon (juiced)
white pepper


Hard boil the eggs and then chop them up and place them in a mixing bowl.
Add the mayonnaise, mustard and lemon juice to the eggs and blend with an electric mixer.
Place the salad in the refrigerator and allow it to chill for about an hour.