Egg Salad


6 hard-boiled eggs, coarsely chopped
1/4 cup chopped celery
1/4 cup chopped onions
1 teaspoon fresh lemon juice
Pinch of freshly ground black pepper
1/4 teaspoon salt
2 tablespoons chopped parsley
1/2 recipe One-Egg Mayonnaise
1/8 teaspoon Tabasco


Combine the eggs, celery, and onions in a mixing bowl. In another bowl, combine the lemon juice, pepper, salt, parsley, mayonnaise, and
Tabasco. Add to the egg mixture and mix well. Refrigerate for at least 1 hour.
Serve chilled.

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Yields 4 servings

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