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Egg Salad

  • Yield: 4 servings


  • 6 hard-boiled eggs, coarsely chopped
  • 1/4 cup chopped celery
  • 1/4 cup chopped onions
  • 1 teaspoon fresh lemon juice
  • Pinch of freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons chopped parsley
  • 1/2 recipe One-Egg Mayonnaise
  • 1/8 teaspoon Tabasco


  • Combine the eggs, celery, and onions in a mixing bowl.
  • In another bowl, combine the lemon juice, pepper, salt, parsley, mayonnaise, and Tabasco.
  • Add to the egg mixture and mix well. Refrigerate for at least 1 hour.
  • Serve chilled.