4 Hard-boiled Eggs, peeled and chopped
¼ cup Light Mayonnaise
1 Celery Stalk (no ends or leaves), finely chopped
2 teaspoons Red or Sweet White Onion, finely chopped
1 ½ teaspoons Lemon Juice (freshly squeezed if possible)
To taste: Salt & Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)
Gently toss the eggs and celery together in a medium-size bowl.
In a smaller bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Fold into the eggs and celery. Season to taste with salt & the ground black pepper.
Chill for an hour or so before eating. For each individual serving, spoon 1/2 cup onto a lettuce leaf or spread on bread.
I did modify this a little. I don't particularly care for the lemon juice ... so I bypass that. Also, I hate raw onion, so I swapped that crap out for a little onion powder instead. Anyways, if you need a quick little recipe for egg salad, there ya go.