Springtime Egg Salad

• 1 12 cups of hellman's mayonnaise
• 12 cup stone ground mustard
• 1 tablespoon tarragon (dried or fresh)
• salt and pepper
• 1 dozen hard-boiled egg, chopped
• 1 bunch fresh asparagus
• 2 celery ribs, diced
• 4 green onions, diced
• 3 ripe tomatoes
• alfalfa or radish sprouts
• 8 croissants

1. In a large bowl mix the mayo, mustard, tarragon, salt and pepper.
2. Microwave the asparagus for about 3 minutes in a covered container.
3. Don't overcook it!
4. It should still be bright green and retain some crunch.
5. Soggy and dark green won't work.
6. Cut the asparagus into 1/2 inch pieces.
7. Gently mix into your sauce bowl the chopped eggs, asparagus, celery and onions.
8. Refrigerate for about 1 to 2 hours.
9. Serve on split croissants with sprouts and sliced tomato.
10. This is not a pick-up sandwich, so make sure you provide a knife and fork.

mayonnaise, stone ground mustard, tarragon, salt, egg, fresh asparagus, celery, green onions, tomatoes, alfalfa, croissants

Taken from www.food.com/recipe/springtime-egg-salad-291390 (may not work)