Submitted by: Marcia
Attributed to: America's Test Kitchen
Category: Poultry
Description: There are so many variations (including Hannah’s) but this has been a favorite for a long time.
Prep time: 15 minutes
Total time: 30 minutes
Servings: 4 servings, 5-6 ounces each
Difficulty rating: 1
Ingredients:
6 large eggs
1/4 cup mayonnaise
2 Tablespoons minced red onion
1 Tablespoon minced fresh parsley leaves
1/2 stalk celery, chopped fine (about 3 Tablespoons)
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon salt
pepper, to taste
Directions:
Prepare an ice bath to use with the eggs when they are done cooking.
Hard boil the eggs in a pot of water for about 10 minutes.
Remove the eggs and immediately place in the ice bath for 5 minutes.
Remove from the ice bath, peel and dice.
Place the diced eggs and all the other ingredients in a bowl and mix.
Can be covered and refrigerated for later.