This creamy egg salad can be layered with crunchy lettuce on whole wheat toast for a simple sandwich, or stuffed into cherry tomatoes for an impressive appetizer.
¼ cup mayonnaise
2 teaspoons fresh lemon juice
1 tablespoon minced onion
¼ teaspoon salt
¼ teaspoon pepper
6 hard-boiled eggs, chopped
½ cup finely chopped celery
Lettuce leaves
Recipe and photo courtesy of the American Egg Board/Egg Nutrition Center
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