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
large hard-boiled EGGS, peeled
6
lemon juice
1 Tbsp.
mayonnaise
1/4 cup
yellow mustard
1 Tbsp.
salt
1/4 tsp.
pepper
1/4 tsp.
finely chopped celery
1/2 cup
thinly sliced green onions
1/4 cup
rustic wheat bread
8 slices
lettuce leaves
4
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.
American Egg Board
