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.
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.
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.
Copyright 2014 Television Food Network, G.P. All rights reserved.