Egg salad is a great summer lunch. You can throw it together in just a few minutes and the recipes are simple enough to adjust to the amount of people you need to feed so you do not have a lot left over. This is a great recipe for it, it is light and filling. Ingredients: 6 hard-cooked eggs, peeled and diced 1/4 cup mayonnaise 2 tablespoons minced red onion 1 tablespoon minced fresh parsley (or 1 teaspoon of dried parsley) 1/2 medium celery stalk, chopped fine 2 teaspoons Dijon mustard 2 teaspoons lemon juice 1/4 teaspoon salt Ground black pepper Directions: Mix all ingredients together in a medium bowl. Serve (can be covered and refrigerated overnight. Serves about 4 Michele Tracey, Food Editor
