Classic Egg Salad
Kristine Foley
ingredients
- 6 large eggs (I prefer organic)
- 1/4 C mayonnaise
- 2 tbsp minced red onion
- 1 tbsp minced fresh parsley leaves
- 1/2 medium stalk celery , chopped fine (about 3 tablespoons)
- 2 tsp Dijon mustard
- 2 tsp lemon juice
- 1/4 tsp table salt
- Ground black pepper
directions
- 1
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
- 2
Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.
Source: Kristine Foley
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