Charles, Michelle and Christopher

This will remind you of the egg salad that many folks typically make. This is a lovely recipe and a pleasure on toasted pumpernickel bread with a slice or two of tomato.

Or, you can take a large iceberg lettuce leaf and those tomatoes to create a salad bowl (like the one shown below) for a delicious and nutritious lunch!

Cucumbers would be nice to add as well for some extra crunch.

4 Hard-boiled Eggs, peeled and chopped
¼ cup Light Mayonnaise
1 Celery Stalk (no ends or leaves), finely chopped
2 teaspoons Red or Sweet White Onion, finely chopped
1 ½ teaspoons Lemon Juice (freshly squeezed if possible)
To taste: Salt & Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)

Instructions:
Gently toss the eggs and celery together in a medium-size bowl.

In a smaller bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Fold into the eggs and celery. Season to taste with salt & the ground black pepper.

Chill for an hour or so before eating. For each individual serving, spoon 1/2 cup onto a lettuce leaf or spread on bread.