Classic Egg Salad

Switch up this recipe by adding other herbs such as tarragon, dill or cilantro.
1
8 eggs
1 teaspoon(s) white vinegar
1/3 cup(s) celery - brunoise (Learn How)
1/4 cup(s) onion (red) - peeled and minced (Learn How)
2 tablespoon(s) parsley (flat leaf) - minced
1/2 cup(s) mayonnaise - or aioli
1 tablespoon(s) Dijon mustard
1 tablespoon(s) lemon juice - fresh
1 pinch salt and pepper - to taste

Steps:

-Place the eggs in a small pot with water and vinegar; bring to a boil. Once the water boils, turn the heat down to low and cook for 12 minutes.

-Place the pot in the sink and run cold water over the eggs until cooled.

-Roll the on the counter to loosen the shell and peel; rinse in cold water. Dice the eggs into small cubes.

-Mix the remaining ingredients together in a bowl and fold in the eggs.

-Refrigerate immediately for safety.

Pairs With:

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