Creamy Egg Salad

By fuzzygroup

Ingredients

• 10 large eggs
• 1/3 cup mayonaise
• 1 1/2 tbsp lemon juice
• 1 tbsp dijon mustard
• Salt and Pepper
• 2 tbsp finely chopped fresh chives or green onions

Preparation

Step 1

1. Combine 4 cups water and 4 cups ice in large bowl; set aside. Place eggs in large saucepan, cover with 1" 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 mayonaise, lemon juice, mustard, 1/4 tsp salt and 1/8 tsp pepper. Whisk mixture until smooth and set aside.

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