Directions
CHOP eggs.
MIX mayonnaise, lemon juice, mustard, salt and pepper in medium bowl.
ADD chopped eggs, celery and green onions; MIX well.
REFRIGERATE, covered to blend flavors.
SERVE on wheat bread with lettuce leaves.
Ingredients
- 6 large hard-boiled EGGS, peeled
- 1 Tbsp. lemon juice
- 1/4 cup mayonnaise
- 1 Tbsp. yellow mustard
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup finely chopped celery
- 1/4 cup thinly sliced green onions
- 8 slices rustic wheat bread
- 4 lettuce leaves
Tips
Super versatile, this classic egg salad is delicious served between two slices of toasted rustic wheat bread, stuffed into small tomatoes for an easy appetizer or served in a lettuce cup for a low-carb lunch.
This recipe is an excellent source of protein, vitamin A, folate and choline.
Per serving: 1/4 of recipe
- Calories 372
- Total fat 20 g
- Saturated fat 4 g
- Polyunsaturated fat 9 g
- Monounsaturated fat 5 g
- Cholesterol 285 mg
- Sodium 676 mg
- Carbohydrates 31 g
- Fiber 3 g
- Sugar 5 g
- Protein 16 g
- Vitamin A 307 mcg
- Vitamin D 2 mcg
- Folate 143 mcg
- Choline 240 mg
- Calcium 130 mg
- Iron 4 mg
- Potassium 298 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.