COOK'S ILLUSTRATED CLASSIC EGG SALAD RECIPE

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Cook's Illustrated Classic Egg Salad Recipe image

Provided by gbvampy1

Number Of Ingredients 9

6 eggs, large
1⁄4 cup mayonnaise
2 tablespoons red onions, minced
1 tablespoon fresh parsley leaves, minced
1⁄2 stalk celery, medium and chopped fine (about 3 tablespoons)
2 teaspoons Dijon mustard (I like Grey Poupon(so does America's Test Kitchen)
2 teaspoons lemon juice
1⁄4 teaspoon table salt
ground black pepper

Steps:

  • Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat. Remove pan from high heat. Cover and let sit for 10 minutes. Fill a medium bowl with 1 quart water and 1 tray of ice cubes. Transfer eggs to ice water bath with slotted spoon and let sit 5 minutes. Peel eggs and dice medium. Mix all ingredients together in a medium bowl, including pepper to taste. Serve or refrigerate overnight.

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