Egg Salad
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Category
Main Course
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Cusine
American
What do you need?
How to make?
Ingredients
8 large eggs*
6 Tbsp mayonnaise
1 Tbsp fresh lemon juice
2 tsp dijon mustard**
1 stalk celery
1/4 cup chopped green onions**
1 1/2 Tbsp minced fresh parsley
Paprika
Salt and freshly ground black pepper
Directions
fill a large saucepan or pot with about 1 inch of water. Place a steamer basket in pan . Bring water to a boil over medium-high heat, carefully add eggs using tong. Reduce heat to medium-low, cover and simmer until eggs are fully cooked through, about 12 - 15 minutes.
place eggs in a pot, cover with cool water by about 2-inches. Bring to a boil over medium-high heat, let eggs boil about 6 - 7 minutes until fully cooked through.
immediately transfer steamed or hardboiled eggs to a boil of ice water for 2 - 3 minutes so they'll stop cooking and be cool enough to handle. Peel eggs then let cool through in fridge.
in a large mixing bowl stir together mayonnaise, lemon juice, dijon mustard, celery, green onions, parsley and season with salt and pepper to taste.
chop eggs small then add to mixing bowl along with dressing mixture. Season with salt and pepper to taste, toss mixture well.
serve in bread sprinkled lightly with paprika if desired.