Egg Salad

Serves: 4


6 eggs
1/4 c. mayo
1-2 tsp. mustard
salt and pepper to taste
chopped celery, optional
chooped pickles, optional

Place eggs in covered cooking pot. Cook at 280 degrees for 1 1/2 -2 hours.

Remove shell from eggs and slice (interior of egg may turn brown however, the flavor is not affected). Combine with mayo, mustard, salt, pepper, celery and pickles. Serve on crakers, crossants or sliced bread.