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Wednesday, August 18, 2010

Classic Egg Salad

Classic Egg Salad
Makes 4 Servings (I used 5 dozen eggs, multiplied the rest of the recipe by 10 for 100 ppl)

6 free range eggs, hard-cooked and diced
1/4 cup Healing Cuisine Mayonnaise
2 tsp fresh lemon juice
1 Tbsp minced onion (I used white and red for a mix of tastes)
1/4 tsp sea salt
1/4 tsp fresh pepper
1/3 cup finely chopped celery
Lettuce leaves (optional)
Paprika (optional)

1.) Reserve 4 center egg slices for garnish, if desired.  In a medium bowl, combine all ingredients except lettuce and stir well to combine.  Refrigerate over night to blend flavors and soften onions/celery.

2.) Serve as is or over lettuce leaves; garnish with reserved egg slices and a sprinkle of paprika.


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