Ingredients

The following ingredients have 2 Servings
  • 4 hard-cooked eggs, peeled and chopped
  • 2 tablespoons mayonnaise or substitute plain or Greek yogurt, try our homemade mayonnaise
  • 1 medium-length celery stalk, finely chopped
  • 1 tablespoon finely chopped chives, parsley or dill
  • 1 teaspoon fresh lemon juice
  • Salt and fresh ground black pepper

Instruction

  • Stir eggs, mayonnaise, celery, chives and lemon juice in a bowl. Season with salt and pepper.
  • Egg salad is best eaten within 2 days of making it. Store in an air-tight container in the fridge.