Egg Salad Recipe Celery Onion

In a large bowl combine mayonnaise lemon juice onion salt and pepper.

Egg salad recipe celery onion. Fewer ingredients make this a quick and easy meal. Cover and refrigerate until serving. Mash the egg yolks with the mayonnaise mustard and salt and pepper to taste.

Bring to a boil. Slice the eggs into quarters chop them into pieces and place in a medium bowl. Blend carefully and serve cold on bread a salad or a wrap.

Stir together the yogurt mayo pickle juice relish and mustard. Boil cool and peel the eggs. Gently stir dressing into the egg salad until coated and serve.

In a separate bowl combine ingredients for the dressing. Step 2 peel eggs and chop both ways in an egg slicer into a bowl. Once cooled peel and chop eggs we like ours chunky and place into a salad bowl.

Egg salad is best eaten within 2 days of making it. Add celery onion mayo a pinch of salt and several grinds of pepper. Stir in eggs and celery.

Eggs can also be sieved mashed with a potato masher or fork or sliced with an egg slicer. We love quick and easy lunch recipes like this classic tuna salad classic chicken salad and creamy shrimp salad. Fold in the chives salt pepper and paprika.