Ingredients
- 6 large eggs (hard-boiled, cooled, peeled then chopped)
- 1/4 cup finely chopped celery
- 3 tablespoons minced sweet onion
- 1/4 cup mayonnaise (lite mayo okay)
- 1/2 teaspoon lemon juice (or to taste)
- 1 teaspoon prepared yellow mustard
- Hot sauce (optional, I add it)
- Salt and pepper, to taste (I use seasoned salt)
- Bread slices (any bread of your choice, I like my bread toasted)
How to Make
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Step 1: Place the chopped egg, celery and onion in a bowl, gently toss together (be gentle, you don't wanna mash up the yolks).
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Step 2: In another bowl, combine the mayo, lemon juice, mustard and if using, the hot sauce. Add in the egg mixture and gently toss to combine.
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Step 3: Add salt and pepper to your liking.
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Step 4: Cover and refrigerate for 2 hours or even more before using the mixture to make sandwiches.
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Step 5: Get your bread slices out. Place on the bread slices, any vegetables you want, iceberg lettuce would be a good choice or some thinly sliced cucumber. Scoop the egg salad over veggies. Enjoy!
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NOTE: you can toast the bread or not, both will taste awesome with the egg salad, if your low carbing, you can just make a easy quick salad with lettuce, tomatoes and cucumbers with a scoop of the egg salad on top
We hope you enjoy this recipe!
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