Classic Egg Salad

Did you make this recipe?
Leave a review »

Classic Egg Salad

Ingredients:

6 eggs

¼ cup mayonnaise

2 tablespoons minced red onion

1 tablespoon minced fresh parsley leaves

½ stalk celery, chopped fine (about 3 tablespoons)

2 teaspoons Dijon mustard

2 teaspoons lemon juice

¼ teaspoon 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.)


Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Cook's Illustrated, March 1999)


All images and text ©