Classic Egg Salad

• portions: 4 cups, 6 sandwiches
• temps total: 30 mins

Ingrédients

1 rib celery, chopped fine

1/2 cup mayonnaise

3 tablespoons minced red onion

2 tablespoons minced fresh parsley

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

Salt and pepper

12 hard-boiled eggs, peeled and chopped coarse (page 247)

Instructions

Mix the celery, mayonnaise, onion, parsley, mus-tard, lemon juice, ½ teaspoon salt, and a pinch of pepper together in a large bowl. Gently fold in the eggs and season with salt and pepper to taste.

Notes

Egg salad can be prepared, covered, and refrigerated a day in advance. Before serving, freshen the salad with a spoonful of mayonnaise and a squeeze of lemon juice. Season with salt and pepper to taste.