Ye Olde-Fashioned Classic Egg Salad
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.
 4
Hard-boiled Eggs, peeled and chopped
¼ cup Light Mayonnaise
1 Celery Stalk (no ends or leaves), finely chopped
2 teaspoons Red or Sweet White Onion, finely chopped
1 ½ teaspoons Lemon Juice (freshly squeezed if possible)
To taste: Salt & Freshly Ground Black Pepper (about 1/8
to 1/4 tsp of each)
Instructions:
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. 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.
Note: calories shown are for
egg salad portion only, not for bread, salad or other additions
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