Lemony Egg Salad

Full of bright lemon flavor and the juicy crunch of celery, our Lemony Egg Salad offers a fresh take on an old favorite.  Lemony Egg Salad is easy to prepare using available ingredients and it’s ready in no time. Delicious on its own, enjoy Lemony Egg Salad in a sandwich on soft potato bread or with a crusty baguette for fresh, flavorful lunch or a light dinner.  Try some of our other tasty and easy to prepare lunch menu favorites: Thai Tuna Salad, Peppers and Eggs and Curried Tuna Salad. 

Total Time: 30 minutes Serves 4

Ingredients:

• 1 small Lemon, about the size of a large egg
• 1 Tb finely minced Shallot
• ¼ tsp very finely ground White Pepper
• Pinch fine Sea Salt
• 1 tsp Dijon Mustard
• 2 tsp Sweet Pickle Relish
• 4 Tbs Mayonnaise
• 6 hard-boiled large Eggs, peeled
• 1 ½ cups very thinly sliced Celery, leaves included

Preparation:

1. Zest the lemon into a deep mixing bowl, then add the juice of the lemon to the mixing bowl also.
2. Add the shallot, white pepper, sea salt, Dijon mustard, pickle relish and mayonnaise to the mixing bowl; stir to combine with the lemon zest and juice to form the dressing.
3. Add the celery to mixing bowl and stir to mix with the dressing.
4. Cut the hard-boiled eggs, one egg at a time, as follows:

• Slice the egg in half lengthwise
• Turn the egg 90 degrees and slice in half lengthwise again; the egg will now be cut into quarters lengthwise
• While holding the egg together with one hand, use your other hand to slice the egg making 3 equidistant crosswise cuts
• Repeat with each egg

5. Add the cut eggs to the mixing bowl and gently fold the eggs and dressing together. Lemony Egg Salad is ready to eat or cover and refrigerate for later use the same day.