Egg Salad - The Best

Ingredients 6 large eggs 1/3 cup mayonnaise 1 Stalk Celery, finely chopped 1/2 Small Onion, finely chopped 1 Tablespoon Fresh Parsley or Dill, chopped 2 Teaspoons Dijon Mustard 1 Tablespoon Lemon Juice Kosher Salt and Freshly Ground Pepper

Instructions 1. Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely. 2. 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. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

Description The ingredients we usually don't use in egg salad make this the best egg salad.

Notes You might wonder why you would use a recipe for something as basic as egg salad. Once you follow this recipe with the added ingredients, you will always make it this way. I prefer to steam the eggs to get perfect hard boiled eggs. Steaming for 13 minutes is just right.

Servings

4

Source Food Network