Creamy Egg Salad

By cserumga

Ingredients

• 10 large eggs
• 1/3 cup mayonnaise
• 1 1/2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• Salt and pepper
• 1 celery rib, chopped fine
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon finely chopped fresh parsley

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Combine 4 cups water and 4 cups ice cubes in large bowl; set aside. Place eggs in large saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 8 minutes. Pour off water from saucepan and gently shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool 5 minutes.

2. Peel eggs and halve lengthwise. Transfer yolks to large bowl. Using potato masher, mash yolks with mayonnaise, lemon juice, mustard, ¼ teaspoon salt, and 1/8 teaspoon pepper. Whisk mixture until smooth; set aside.

3. Chop whites into ¼-inch pieces. Fold whites, celery, chives, and parsley into yolk mixture and refrigerate for 30 minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.)