Best Egg Salad

1. 1

   Set eggs in a deep saucepan and cover with at least 3 inches of water. Bring to a boil over medium heat.

2. 2

   Simmer for five minutes, then remove saucepan from heat, cover, and let sit for 17-20 minutes, depending on the size of the eggs (shorter time for smaller eggs).

3. 3

   Drain the hot water and fill the pot with cool tap water and a handful of ice cubes to cool the eggs rapidly.

4. 4

   Take each egg and tap it against the sink or other hard surface, cracking the shell gently all over (but do not remove the shell yet).

5. 5

   Return the eggs to the cold water for 15-20 minutes. During this time the shells will loosen.

6. 6

   Pour off the water and peel the eggs. Rinse to remove bits of shell and dry carefully with paper towels.

7. 7

   Chop the eggs into small or medium pieces and transfer to a bowl. Add mayonnaise, mustard, onion, and parsley, mix well.

8. 8

   Squeeze lemon juice onto the salt to dissolve and add to season the egg salad mix. Finish with a few turns from the pepper mill and a dash of Tabasco (if you prefer a little heat).

9. 9

   Mix well and serve immediately, or refrigerate, covered, for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.