Egg Salad - cooking recipe

Ingredients

8 boiled eggs
1 stalk celery
1/2 red pepper
1 green onion
2 tomatoes, sliced
1/4 c. mayonnaise
1/2 tsp. mustard
1/2 tsp. salt
1/2 tsp. pepper
lettuce

Preparation

Boil eggs in saucepan; when done, peel and separate yolk from egg white. Place yolk in good size bowl and mash.
Chop in egg white; add remaining ingredients, except tomatoes and lettuce. Mix well.
Serve on its own or make a sandwich with the lettuce and tomatoes.
Serves 5 to 6.