Simple Egg Salad Sandwich


6 large hard-boiled EGGS, peeled
1 Tbsp. lemon juice
1/4 cup mayonnaise
1 Tbsp. yellow mustard
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup finely chopped celery
1/4 cup thinly sliced green onions
8 slices rustic wheat bread
4 lettuce leaves

Yields: 4 servings


  1. CHOP eggs.
  2. MIX mayonnaise, lemon juice, mustard, salt and pepper in medium bowl.
  3. ADD chopped eggs, celery and green onions; MIX well.
  4. REFRIGERATE, covered to blend flavors.
  5. SERVE on wheat bread with lettuce leaves.


  • Super versatile, this classic egg salad is delicious served between two slices of toasted rustic wheat bread, stuffed into small tomatoes for an easy appetizer or served in a lettuce cup for a low-carb lunch.