Easy Creamy Boiled Egg Salad Delight

Ingredients

• 6 large eggs (approx. 300g)
• 1/4 cup (60g) mayonnaise
• 1 tablespoon (15g) Dijon mustard
• 1 tablespoon (15g) lemon juice
• 2 tablespoons (30g) chopped green onions
• 2 tablespoons (30g) finely chopped celery
• Salt and pepper to taste
• Chopped fresh parsley (optional)

Instructions

1. 1

   Fill a medium-sized pot with water, add a pinch of salt, and bring to a boil.

2. 2

   Gently lower the eggs into the boiling water.

3. 3

   Boil for 10 minutes for hard-boiled eggs.

4. 4

   In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper.

5. 5

   Whisk until smooth and well integrated.

6. 6

   Transfer the eggs to an ice bath for 5 minutes to stop the cooking.

7. 7

   Peel the eggs under cold running water for easier removal of the shell.

8. 8

   Chop the peeled eggs into bite-sized pieces.

9. 9

   Add eggs, chopped green onions, and celery to the dressing.

10. 10

    Gently fold to combine, being careful not to mash the eggs.

11. 11

    Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

12. 12

    Adjust seasoning if necessary before serving.

13. 13

    Garnish with chopped fresh parsley if desired.