Tried-and-true egg salad is brightened up with the Caesar-style flavours of lemon and Parmesan cheese.
- Prep Time
- 4 to 6Servings
- 6 hard-boiled eggs, coarsely chopped
- 1/4 cup grated Parmesan cheese
- Juice of 1 lemon (about 3 tablespoons)
- 1/2 cup mayonnaise
- 1/4 teaspoon freshly ground pepper
- 6 small Romaine leaves
In medium bowl combine eggs, cheese, lemon juice, mayonnaise and pepper, and mix well. Serve with Romaine in mini pita or on your favourite bread.