Egg Salad

Oxmoor House
8 to 10 servings


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24 hard-cooked eggs, chopped
2 cups finely chopped celery
1 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon white pepper
Lettuce leaves
Green pepper rings (optional)


Combine eggs, celery, mayonnaise, onion, lemon juice, salt, and pepper in a large mixing bowl; stir until well blended. Cover and chill.

Serve egg salad on lettuce leaves; garnish with green pepper rings, if desired.

Created date

February 2010