Ingredients

The following ingredients have 1 Servings
  • 8 large eggs (hard-cooked (click for recipe))
  • ¼ cup mayonnaise
  • 2 teaspoons lemon juice (fresh squeezed)
  • 2 small celery stake (diced)
  • 4 scallions (white & pale green parts, thin-sliced)
  • 1 teaspoon dried Parisien Bonnes Herbes blend *see note for recipe
  • ¼ teaspoon black pepper (freshly ground)
  • ½ teaspoon kosher salt
  • 1 teaspoon Dijon mustard
  • ½ teaspoon granulated sugar

Instruction

  • Mix all ingredients together in a large mixing bowl. Season to taste with more salt, pepper and sugar.
  • Serve on a bed of lettuce or as a sandwich.
  • Egg salad should be kept refrigerated, in an airtight container up to 5 days.
  • Enjoy!