Egg Salad (Marcia)

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.