Ye Olde-Fashioned Classic Egg Salad

By á-171335

This will remind you of the egg salad that many folks typically make. This is a lovely recipe and a pleasure on toasted pumpernickel bread with a slice or two of tomato.

Or, you can take a large iceberg lettuce leaf and those tomatoes to create a salad bowl (like the one shown below) for a delicious and nutritious lunch!

Cucumbers would be nice to add as well for some extra crunch.

Ingredients

• 4 hard-boiled eggs, peeled and chopped
• 1/4 cup light mayonnaise
• 1 celery stalk (no ends or leaves), finely chopped
• 2 teaspoons red or sweet white onion, finely chopped
• 1 1/2 teaspoons lemon juice (freshly squeezed if possible)
• 1/8 teaspoon salt to taste
• 1/4 teaspoon freshly ground black pepper to taste

Preparation

Step 1

Gently toss the eggs and celery together in a medium-size bowl.

In a smaller bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Fold into the eggs and celery mixture. Season to taste with salt & the ground black pepper.

Chill for an hour or so before eating. For each individual serving, spoon 1/2 cup onto a lettuce leaf or spread on bread.