Egg Salad

6 hard-cooked eggs, shelled and chopped
1 cup diced celery
2 Tbl. minced onion
dash of cayenne
salt and pepper to taste
3/4 cup mayonnaise

Combine ingredients in a medium bowl. Refrigerate 1 hour or longer to blend flavors. Serve over lettuce leaves or as a sandwich spread.

Serves 4.

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