The Best Egg Salad
Salad
Serving size: 3 cups
Cook time: 15 mins
Ingredients
- 9 large eggs
- 1/2 cup mayonnaise
- 1 1/2 stalk celery, finely chopped
- 3/4 small onion, finely chopped
- 1 1/2 tablespoons chopped fresh parsley or dill
- 3 teaspoons Dijon mustard
- 1 1/2 tablespoons 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. 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.