Egg Salad (Best Ever, Creamy)

By fuzzygroup

Ingredients

• 10 large eggs
• 1/3 cup mayo
• 1 1/2 tbsp lemon juice
• 1 tbsp dijon mustard
• 2 tbsp minced chives

Preparation

Step 1

1. Combine 4 cups water and 4 cups ice in large bowl. Set aside. Place eggs in large sauce pan and add water to cover by 1". Bring to boil over high heat. Remove pan from heat, cover and let sit for 8 minutes. Pour off water from sauce pan and gently shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool for 5 minutes.

2. Peel eggs and halve length wise. Transfer yolks to large bowl. Using potato masher, mash yolks with mayo, lemon juice, mustard, 1/4 tsp salt, 1/8 tsp pepper. Whisk until smooth, set aside.

3. Chop egg whites until 1/4" pieces. Fold whites, chives into yolk mixture and refrigerate for 30 minutes. Season with salt and pepper to taste.