Classic Egg Salad

• 6 eggs
• 1/4 cup KRAFT Real Mayo Mayonnaise
• 1 Tbsp. GREY POUPON Dijon Mustard
• 1 small stalk celery, finely chopped
• 1 green onion, finely chopped
• 1 Tbsp. finely chopped fresh parsley
• 1/4 tsp. black pepper

1. Place eggs in medium saucepan.
2. Add enough water to cover eggs by 1 inch.
3. Bring to boil.
4. Remove from heat, cover.
5. Let stand 15 min.
6. Use slotted spoon to transfer eggs to bowl of ice water.
7. Let stand 5 min.
8. Peel eggs; shred with rotary grater.
9. Place in medium bowl.
10. Add remaining ingredients; mix well.

eggs, mayonnaise, poupon, stalk celery, green onion, parsley, black pepper

Taken from www.kraftrecipes.com/recipes/classic-egg-salad-123042.aspx (may not work)