Egg Salad Recipe


Recipe Ingredients

6 eggs
¼ c. mayonnaise
1 Tbsp Dijon mustard
1 Tbsp lemon juice
¼ c. celery, minced
¼ c. onion, minced
salt and pepper to taste

Recipe Method

In large saucepan cover eggs with cold water. Bring water to a rolling boil and immediately remove from heat. Cover, and let eggs stand for 12 minutes.
Remove from hot water, and place eggs in an ice bath for 5-10 minutes. Peel, and set aside.
In medium bowl combine mayonnaise, mustard, lemon juice, onions, and celery.
Chop eggs into large chunks and gently toss with dressing. Season with salt and pepper.
Transfer to air tight container and chill 2-4 hours before serving


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