Classic Egg Salad

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Classic Egg Salad


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


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.)

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

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