|6||large hard-boiled EGGS, peeled|
|1 Tbsp.||lemon juice|
|1 Tbsp.||yellow mustard|
|1/2 cup||finely chopped celery|
|1/4 cup||thinly sliced green onions|
|8 slices||rustic wheat bread|
1.) CHOP eggs.
2.) MIX mayonnaise, lemon juice, mustard, salt and pepper in medium bowl.
3.) ADD chopped eggs, celery and green onions; MIX well.
4.) REFRIGERATE, covered to blend flavors.
5.) 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.Back to Recipes