Name: Classic Egg Salad
Total time: 30 min
Yield: Serves 4 (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

Why This Recipe Works

We wanted an egg salad recipe that would be creamy and flavorful, with perfectly cooked eggs and just the right amount of crunch. We diced the eggs in our egg salad recipe to keep the salad from turning pasty. Then we combined them with mayonnaise (our tasters dismissed ingredients such as cottage cheese, sour cream, and cream cheese as extraneous), lemon, mustard, red onion, celery, and parsley.

Instructions

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.

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