Grandma's Egg Salad
From Rose Ann Long.
This dish has always been a staple during Spring Break at Grandma's house - a perfect way to take advantage of all of those colorful Easter eggs.
1 dozen hard cooked eggs - chopped
½ cup chopped celery
¼ cup chopped green onion
¼ cup chopped cucumber (chopped fine)
¾ to 1 cup of mayonnaise
2 tablespoons of mustard
Salt and pepper to taste
Mix all ingredients together and chill before serving.