Old fashioned Egg Salad

• 1/4 Cup Spectrum Canola Mayonnaise – Aisle 3
• 2 Tsp. Fresh Lemon Juice – Produce
• 1 Tsp. Dried Minced Onion – Produce or Bulk Herbs & Spices
• 1/4 Tsp. Unrefined Salt – Aisle 2
• 1/8 Tsp. Ground Black Pepper – Aisle 2 or Bulk Herbs & Spices
• 6 Hard Cooked Eggs, chopped – Aisle 1 Refrigeration
• 1/2 Cup Celery, finely chopped - Produce

Combine mayonnaise, lemon juice, onion, salt, pepper, and optional mustard in a bowl. Stir in eggs and celery. Cover and let chill for at least an hour. Serve on bread or on a lettuce leaf.