Cut 1 egg crosswise in half; reserve 1 half for garnish. Chop remaining eggs.
Mix mayo and mustard in large bowl. Add potatoes, chopped eggs, celery, peas, onions and pepper; mix lightly. Cut reserved egg half into thin slices; arrange on top of salad. Cover.
Refrigerate 3 hours or until chilled.
Red-skinned or new potatoes are recommended for use in potato salads because they cube neatly after boiling and readily absorb the dressing.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.