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.
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.