Cook's Illustrated Classic Egg Salad

By gbvampy1

Ingredients

• 6 eggs, large
• 1⁄4 cup mayonnaise
• 2 tablespoons red onions, minced
• 1 tablespoon fresh parsley leaves, minced
• 1⁄2 stalk celery, medium and chopped fine (about 3 tablespoons)
• 2 teaspoons Dijon mustard (I like Grey Poupon(so does America's Test Kitchen)
• 2 teaspoons lemon juice
• 1⁄4 teaspoon table salt
• ground black pepper

Details

Servings 4
Cooking time 25mins

Preparation

Step 1

Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat.
Remove pan from high heat. Cover and let sit for 10 minutes.
Fill a medium bowl with 1 quart water and 1 tray of ice cubes.
Transfer eggs to ice water bath with slotted spoon and let sit 5 minutes.
Peel eggs and dice medium.
Mix all ingredients together in a medium bowl, including pepper to taste. Serve or refrigerate overnight.