Roasted Peanut Egg Salad
2/3 cup celery, finely diced
1/2 cup roasted peanuts, coarsely chopped
1 hard-boiled egg, finely chopped
1 tablespoon mayo
1 tablespoon dijon mustard
1 tablespoon sweet relish
In a large bowl, mix all ingredients and serve on a bed of lettuce, on whole grain bread, or multi grain crackers.
Yield: 2 meal sized servings
Recipe Note: This makes a nice dish for a light buffet, tailgate, or holiday table.