Classic Egg Salad

Name: Classic Egg Salad
Ingredients: 6 large eggs; 1/3 cup mayonnaise; 1 stalk celery, finely chopped; 1/2 small onion, finely chopped; 1 tablespoon chopped fresh parsley or dill; 2 teaspoons Dijon mustard; 1 tablespoon lemon juice; Kosher salt and freshly ground black pepper

8 ingredients

6 steps

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

Directions

1

Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil.
2

Remove from the heat, cover and let sit for 10 minutes.
3

Transfer the eggs to a bowl of ice water to cool completely.
4

Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl.
5

Peel and roughly chop the eggs, and add to the mayonnaise mixture and toss gently to combine.
6

Serve right away, or cover and refrigerate for up to 2 days.