
Classic egg salad mixed with mayo and mustard, finished with crunchy celery and green onion.
2 eggsChicken eggs
30 gCelery
Optional
10 gGreen onion
Optional
1 tspLemon Juice
Optional
30 gMayonnaise
Place eggs in a small pot, cover with water, bring to a boil, then turn off heat, cover, and rest 10 minutes.
Drain and cool eggs under cold water, then peel and chop into small pieces.
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1 tspDijon mustard
Optional
To tasteSalt
To tasteBlack Pepper
Optional
Mix chopped eggs with mayonnaise, mustard, celery, green onion, and lemon juice. Season with salt and pepper to taste.
Serve right away, or chill 10 minutes for a firmer texture.