Egg Salad Recipe

Egg Salad

Makes 2 1/2 cups, enough for 4 sandwiches.

Ingredients
6 large eggs
1/4 cup mayonnaise
2 tablespoons minced red onion
1 tablespoon minced fresh parsley leaves
1/2 medium stalk celery , chopped fine (about 3 tablespoons)
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon table salt
Ground black pepper
Instructions

1. Do NOT boil your eggs because this will make it more difficult to remove the shell. You need to steam the eggs in a steamer or in a pot with no more than an inch of water in the pot. Place your eggs in the water and turn up the temp to medium high and place a cover over the pot but tilted so the steam can escape. After about 10 minutes remove the lid and fill the pot with cold water to stop the cooking process. You may need to try this a few times to see what works best for you.

2. After the eggs have cooled a bit, gently crack the shell on the side of a hard surface and remove the shell while submerged in the water filled pot.

2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)


Barr's Homemade Mayo - It's easy to make