Classic Egg Salad
Deliciously creamy egg salad with a bit of crunch from finely chopped celery and red onions.
Making Hard-Boiled Eggs
Remove eggs from the fridge and allow to rise to room temperature. About 15 minutes.
Fill a 5-quart pot with water and bring to a boil. One-by-one add the eggs into the boiling water. Adjust heat to medium-high for a gentle boil. Boil for 9 minutes.
While eggs are boiling, prepare a large bowl with ice water. Once done transfer the eggs into the ice water and chill for 2 minutes. Remove, peel, and coarsly chop the eggs. Set aside
Making The Dressing
In a small bowl combine mayonnaise, mustard, lemon juice, and lemon zest and whisk until well combined.
Calories: 355kcal | Carbohydrates: 6g | Protein: 14g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 384mg | Sodium: 374mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 648IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 2mg