Egg Salad Recipe

Ingredients

• 8 large eggs
• 1/3 cup mayonnaise (best quality such as Hellmann's or Duke's)
• 1 tablespoon mustard
• 2 teaspoons fresh lemon juice (or white wine vinegar)
• 1/4 teaspoon salt
• ground black pepper
• 1/2 stalk celery ( (about 3 tablespoons) chopped fine)
• 2 green onions (sliced)
• 1 tablespoon finely chopped fresh herbs (such as dill, chives or parsley)

Instructions

1. 1

   In large bowl, mix 4 cups water with 4 cups ice and set aside.

2. 2

   Place the eggs in a single layer in a pot or saucepan. Add cold water to cover them by at least 2 inches of water. Cook over high heat and bring the water to a rolling boil. Cover the pot and let stand on the burner for 12- 15 minutes.

3. 3

   Transfer the eggs to the prepared ice water and let cool 5 minutes.

4. 4

   Peel and dice the hard boiled eggs into small sized chunks. Set aside.

5. 5

   In a large bowl, combine the mayonnaise, lemon juice, mustard, salt, and pepper. Whisk mixture until smooth.

6. 6

   Add the remaining ingredients into the mayonnaise mixture and gently fold together.

7. 7

   Refrigerate for 30 minutes. Taste for seasoning and season with salt and pepper as needed before serving.

8. 8

   This salad can be refrigerated in airtight container for 2 days.

9. 9

   MAKE AHEAD: Cook and cool the eggs and then refrigerate in an airtight container for 1 day. To finish, proceed with step 4.