EGGSALAD

Ingredients:

• 6 hard-boiled eggs
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• ¼ cup diced red onion
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped chives
• 1 teaspoon lemon juice
• Salt and freshly ground black pepper to taste

Instructions:

1. Make sure you hard-boil your eggs beforehand. You can do this by placing them in a pot with cold water and bringing the water to a boil. Let the eggs sit in the hot water for 10-12 minutes, then remove them from the hot water and let them cool completely before peeling.

2. Once the eggs are cool, peel and chop them into bite-sized pieces. You can chop them to your desired consistency, some prefer a finer chop while others like it chunkier.

3. In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.

4. Add the chopped red onion, parsley, and chives to the mayonnaise mixture and stir to combine.

5. Finally, fold in the chopped eggs to the dressing mixture. Be gentle when folding to avoid breaking up the egg pieces too much.

6. Season the egg salad with additional salt and pepper to taste.

7. Cover the egg salad and refrigerate for at least 20 minutes before serving. This allows the flavors to meld together.

Tips:

• For a creamier texture, mash the egg yolks with the mayonnaise before folding in the chopped egg whites.
• You can add other ingredients to your egg salad such as chopped celery, dill pickles, or grapes.
• Egg salad is typically served on bread for sandwiches or crackers, but it can also be served over lettuce leaves for a lighter option.
• Egg salad can be stored in the refrigerator for up to 3 days.

Enjoy!