Egg Salad (ATK)

By hmp13

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 2 tablespoons minced red onion
• 1 tablespoon minced fresh parsley leaves
• 1/2 medium stalk celery , chopped fine (about 3 tablespoons)
• 2 teaspoons Dijon mustard
• 2 teaspoons lemon juice
• 1/4 teaspoon table salt
• Ground black pepper

Preparation

Step 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.

Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)