Makes: 4 Servings
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.
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.
Calories: 170; Total Fat: 12g; Saturated Fat: 3g; Sodium: 370mg; Carbohydrates: 5g; Fiber: 0g; Protein: 10g