Classic Egg Salad
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
48
Spice
40
Sweetness
48
Sourness
54
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
6 large
Egg1 cup
Mayonnaise1 stalk
Celery (finely chopped)1 small
Onion (finely chopped)1 tbsp
Parsley (chopped fresh)2 tsps
Dijon Mustard1 tbsp
Lemon JuiceDirections:
1
Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil
2
Remove from the heat, cover and let sit for 10 minutes
3
Transfer the eggs to a bowl of ice water to cool completely
4
Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl
5
Peel and roughly chop the eggs, and add to the mayonnaise mixture and toss gently to combine
6
Serve right away, or cover and refrigerate for up to 2 days