Filed under Salads
6 large eggs, hard boiled, cooled and finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped red pepper
1/4 cup chopped green onion
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste
Mix the eggs, celery, red pepper, green onion, mayonnaise, lemon juice and Dijon mustard together. Season with salt and pepper, to taste. Serve between slices of bread, sandwich style.
With Easter just around the corner, I'm expecting to have an excess of hard boil eggs. If I don't use them to make Deviled Eggs, then I'll be using them for egg salad. Of course, you don't have to make sandwiches out of your egg salad. Eating it straight from the bowl is perfectly acceptable too. You can find instructions for making hard boiled eggs here.
Who Dished It Up First
I'm sure there are a million different recipes out there for egg salad. This is my version.
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