Egg Salad

• 1-1/4 gal. Hard-cooked eggs, chopped
• 5 cups celery, finely chopped
• 5 cups onions, finely chopped
• 3/4 cup fresh parsley, minced
• 3-3/4 cups KRAFT Extra Heavy Mayonnaise
• 3/4 cup GREY POUPON Classic Dijon Mustard
• 5 Tbsp. ground black pepper

1. Toss eggs, celery, onions and parsley in large bowl.
2. Add remaining ingredients; mix lightly.
3. Cover.
4. Refrigerate 6 hours or until chilled.

eggs, celery, onions, fresh parsley, extra heavy mayonnaise, poupon, ground black pepper

Taken from www.kraftrecipes.com/recipes/-1859.aspx (may not work)