Egg Salad


6 steamed hard boiled eggs, chilled and peeled

¼ cup mayonnaise 

1 1/2 teaspoons fresh juice from 1 lemon

€ 1/3 cup finely diced celery (about 1 small stalk)

¼ cup finely sliced green onions (2 or 3), white and pale green parts only

1 tablespoon minced fresh parsley leaves (optional)

Kosher salt and freshly ground black pepper

Bread, lettuce, and thinly sliced radishes, for serving



Little Ground Hopper

  1. Combine eggs, mayonnaise, lemon juice, celery, green onions, and parsley in a medium bowl.
  2. Mash yolks with mayonnaise and add in diced egg whites.
  3. Season generously with salt and pepper.

Serve with sliced radishes, lettuce, and wheat bread to make sandwiches.