Classic Egg Salad


  • 6 hard-cooked eggs, sliced
  • 1/4 cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon minced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup finely chopped celery
  • Lettuce leaves


Reserve 4 center egg slices for garnish, if desired.

Chop remaining eggs.

Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl.

Add chopped eggs and celery; mix well.

Refrigerate, covered, to blend flavors.

Serve on lettuce leaves; garnish with reserved egg slices.

Recipe provided by American Egg Board.


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