Lunch Boats

Lunch Boats
Servings: 2 Prep 5 mins Cook 5 mins


  • 4 eggs, hard-boiled, peeled, cut length-wise in half
  • 1/8 cup mayonnaise
  • 1 scallion, chopped
  • 1 celery stalk, chopped
  • 1/2 teaspoon salt

Make It

1. Separate egg yolks from whites, and reserve whites.

2. In a medium bowl, mash the egg yolks with the remaining ingredients until blended. Keep the mixture chunky. With a small spoon, divide mixture among the 8 egg whites.