EGG SALAD is a refreshing, tasty change from lunch meat or peanut butter sandwiches. The extra preparation time is worth the effort. Everyone raves about this version with its added zip. It's the touch of mustard and lemon juice that does it. -Annemarie Pietila, Farmington Hills, Michigan
- 3 tablespoons mayonnaise
- 1-1/2 teaspoons prepared mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon lemon juice
- 3 hard-cooked eggs, coarsely chopped
- 1 tablespoon minced green onion
- Bread or crackers
- Sliced tomato, optional
- In a small bowl, combine the mayonnaise, mustard, salt, pepper and lemon juice. Stir in eggs and onion. Serve on bread or crackers; top with tomato if desired. Yield: 2 servings.
Originally published as Zippy Egg Salad in Reminisce May/June 2000, p49
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