EGG SALAD DIP WITH CARROTS, CELERY AND CRACKERS

3 large eggs
3 tablespoons mayonnaise
2 tablespoon Dijon mustard
Kosher salt to taste
Pepper to taste
TO SERVE:
8 baby carrots
2 celery sticks
8 crackers

Place eggs in a pot of cold water with enough water to cover the eggs. Heat until boiling, then remove from heat. Let eggs sit, covered, 18 minutes.

Run pot under cold water. Remove eggs, peel and chop coarsely.

In a small bowl, combine mayonnaise, mustard and spices to taste. Add chopped egg and fold gently to combine. Adjust seasonings to taste. Serve as a "dip" with carrots, celery and crackers.

Serves 2
From: Caterer Laura Slama of Tempe, Arizona
Source: Gannett News Service