Classic Egg Salad

1. 1

   Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil.

2. 2

   Remove from the heat, cover and let sit for 10 minutes.

3. 3

   Transfer the eggs to a bowl of ice water to cool completely.

4. 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. 5

   Peel and roughly chop the eggs, and add to the mayonnaise mixture and toss gently to combine.

6. 6

   Serve right away, or cover and refrigerate for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.