This creamy egg salad can be layered with crunchy lettuce on whole wheat toast for a simple sandwich, or stuffed into cherry tomatoes for an impressive appetizer.
1/4 cup mayonnaise
2 teaspoons fresh lemon juice
1 tablespoon minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled eggs, chopped
1/2 cup finely chopped celery
Mix mayonnaise, lemon juice, onion, salt, and pepper in a medium bowl.
Add the chopped eggs and celery and mix well.
Refrigerate, covered, to blend the flavors.
Serve on lettuce leaves.
Nutritional Analysis: Calories: 170; Total Fat: 12g; Saturated Fat: 3g; Sodium: 370mg; Carbohydrates: 5g; Fiber: 0g; Protein: 10g
Yield: 4 Servings