6 Tbsp mayonnaise
2 tsp Dijon mustard
2 tsp fresh lemon juice
8 large eggs, hard-boiled, peeled, and chopped
2 ribs celery, diced
3 green onions, diced (green and white parts)
about 1/4 cup fresh dill, chopped
1/4 tsp Salt
1/8 tsp freshly ground black pepper
1
In a medium bowl, mix together the mayonnaise, Dijon mustard, fresh lemon juice, celery, green onions, dill, salt and pepper until smooth.
Gently fold in the chopped egg. Taste and season with additional salt
and pepper if needed.
Serve on top of a bed of mixed greens, halved bell peppers or in a lettuce wrap.
Store leftover egg salad in the refrigerator for up to 5 days.
Ingredients
6 Tbsp mayonnaise
2 tsp Dijon mustard
2 tsp fresh lemon juice
8 large eggs, hard-boiled, peeled, and chopped
2 ribs celery, diced
3 green onions, diced (green and white parts)
about 1/4 cup fresh dill, chopped
1/4 tsp Salt
1/8 tsp freshly ground black pepper
Directions
1
In a medium bowl, mix together the mayonnaise, Dijon mustard, fresh lemon juice, celery, green onions, dill, salt and pepper until smooth.
Gently fold in the chopped egg. Taste and season with additional salt
and pepper if needed.
Serve on top of a bed of mixed greens, halved bell peppers or in a lettuce wrap.
Store leftover egg salad in the refrigerator for up to 5 days.