Best Egg Salad Recipe

Ingredients for Best Egg Salad

• 6 large eggs
• Best Foods Mayonnaise
• Dijon Mustard
• Red Onion
• Fresh Italian Parsley
• 1 teaspoon lemon juice
• Sea Salt
• Black Pepper
• Tabasco Sauce

How to Make Best Egg Salad

1. Place eggs in a deep saucepan and cover with at least 3 inches of cold water.
2. Bring to a rolling boil over medium-high heat.
3. Once boiling, immediately remove from heat, cover, and let sit for 17-20 minutes (depending on egg size; larger eggs need closer to 20 minutes).
4. Drain the hot water and fill the pot with ice water to cool the eggs rapidly.
5. Gently tap each egg all over on a hard surface to create cracks in the shell.
6. Return the eggs to the ice bath for 10-15 minutes.
7. Peel the eggs under cold running water; the shells should slip off easily.
8. Rinse to remove any remaining shell fragments and pat dry with paper towels.
9. Chop the eggs into small or medium pieces and transfer to a bowl.
10. Add 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1/4 cup finely chopped red onion, and 2 tablespoons chopped fresh parsley. Mix well.
11. In a small bowl, dissolve 1/2 teaspoon salt in 1 teaspoon lemon juice. Add to the egg salad and stir to combine.
12. Finish with several grinds of black pepper and a dash of Tabasco sauce (to taste).
13. Mix well and serve immediately or refrigerate, covered, for up to 3 days.