Come Monday, you’ll want to know what to do with all those brightly colored eggs.

Here’s a classic egg salad from the American Egg Board:

Ingredients:

6 hard-boiled eggs, sliced

¼ cup mayonnaise

2 teaspoons fresh lemon juice

1 tablespoon minced onion

¼ teaspoons salt

¼ teaspoons pepper

½ cup finely chopped celery

Lettuce leaves

Yields: 4 servings

Directions:

Reserve and refrigerate 4 center egg slices for garnish, if desired. Chop remaining eggs.

Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl. Add chopped eggs and celery; mix well. Refrigerate, covered, to blend flavors.

Serve on lettuce leaves, garnished with reserved egg slices.