Classic Egg Salad

This classic egg salad is perfect for sandwiches or scooped on top of a halved tomato or a chef's salad. The chopped fresh herbs add a fleck of color and freshness. Use leftover hard-boiled eggs if you have them.
  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 2 cups
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Ingredients

6 large eggs

1/3 cup mayonnaise

1 stalk celery, finely chopped

1/2 small onion, finely chopped

1 tablespoon chopped fresh parsley or dill

2 teaspoons Dijon mustard

1 tablespoon lemon juice

Kosher salt and freshly ground black pepper

Directions

  1. Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
  2. 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. Peel and roughly chop the eggs, and add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.
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