KNOXVILLE, Tenn. — Crunchy Egg Salad
4 boiled eggs, finely chopped
3/4 cup grated raw carrots
1/4 cup finely diced celery
2 strips crispy bacon finely chopped
2 teaspoons fresh lemon juice
1 teaspoon prepared mustard
1 teaspoon grated onion
Salt and pepper to taste
Mayonnaise sufficient to bind
In a medium bowl stir together. Cover and refrigerate until ready to use.
Serve on a lettuce leaf or use as a sandwich filling.
Presented by Olivia Sipe, Miss Oliva's Table