Egg Salad

Summary

Yield
Servings
Sourceglutenfreeweek
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Description

Egg Salad imported from Recipe Import

Ingredients

6  
eggs
2 T
mayonnaise (or Greek yogurt)
   
salt and pepper
1 T
lemon juice
2  
celery stalks (washed and chopped)
1⁄2 bn
chives (chopped)
1⁄4 t
paprika

Instructions

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15 minutes. Remove from hot water, cool, peel and chop.

Place the chopped eggs in a bowl, and stir in the mayonnaise, celery and chives. Season with salt, pepper and paprika. Serve on a slice or ripe tomato.