Delicious and creamy, this easy egg salad recipe is perfect for quick and easy lunches throughout the week. Low in carbs and high in protein, it’s perfect for meal prep!
Mayonnaise | Dijon Mustard Fresh Lemon Juice | Eggs Celery | Green Onions | Dill Salt & Pepper | Red Onion Green leaf lettuce | Bread
Gently fold in the chopped eggs, celery, green onions, and dill. Season with salt and pepper to taste.
Store leftover egg salad in the refrigerator for up to 5 days.