Classic Egg Salad

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    • 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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