A timeless classic. Whether served on a bed of lettuce or tucked into a sandwich, this egg salad is a versatile and delightful option for lunches, picnics, or light dinners.
1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon black pepper
6 hard-cooked eggs, peeled and coarsely chopped
1/2 cup finely chopped celery
1 tablespoon finely chopped fresh parsley
Combine the mayonnaise, lemon juice, minced onion, salt, and pepper in a bowl. Mix well. Gently stir in the eggs, celery, and parsley. Cover the bowl and chill for 1-2 hours.
Serve on a bed of lettuce or on bread or a croissant for a sandwich.
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reviews & comments
December 12, 2020
VERY very tasty! There's no need to add anything else. Delicious on lightly toasted whole grain or oatmeal bread, with a leaf of butter lettuce.