Herbed Egg Salad

• 12 large hard-cooked eggs, shelled and finely chopped
• 12 cup firmly packed mayonnaise
• 13 cup chopped parsley
• 13 cup finely snipped fresh dill
• 14 cup finely snipped fresh chives
• 2 large scallions, finely chopped (white part only)
• 1 small celery rib, cut into fine dice
• 1 teaspoon salt (or to taste)
• 14 teaspoon black pepper (or to taste)
• 2 tablespoons milk or 2 tablespoons half-and-half

1. Combine all ingredients in a bowl; if mixture seems dry, add another tablespoon or two or milk.
2. Taste for salt and pepper and adjust as needed.
3. Cover and refrigerate for several hours or overnight.
4. When ready to use, let stand at room temperature for 30 minutes, then use as a spread for open-faced tea sandwiches or full-size sandwiches.

eggs, mayonnaise, parsley, dill, fresh chives, scallions, celery, salt, black pepper, milk

Taken from www.food.com/recipe/herbed-egg-salad-421096 (may not work)