Ingredients
| Large eggs, room temperature |
6
|
| Small red onion, finely diced |
1/2
|
| Chives, finely sliced |
2 tbsp
|
| Parsley, finely chopped |
1 tbsp
|
| Mayonnaise |
1/4 cup
|
| Spicy Dijon mustard |
1 tbsp
|
| Lemon juice |
1 tsp
|
| Kosher salt and freshly ground black pepper |
To taste
|
Directions
- BRING a pot of water to a boil. USE a skimmer to slowly and gently PLACE the eggs in the pot and BOIL the eggs for 12 minutes.
- TRANSFER the eggs to an ice water bath to stop the cooking process and COOL completely (at least 15 minutes).
- PEEL the hard-boiled eggs and CHOP them up to your preferred level of chunkiness. ADD the chopped eggs to a mixing bowl along with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. SIR all of the ingredients together until well combined.
- ENJOY the egg salad straight from the bowl or in a sandwich or wrap.