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.

Photos