Cook's Illustrated Classic Egg Salad
"This is from America's Test Kitchen--those folks who take all the guesswork out of your recipes for you on public television. They suggest for foolproof egg peeling to tap the egg all over against the counter, then roll it gently back and forth a few times on the counter. Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane. I used fresh squeezed lime juice in place of lemon juice. The lemon (lime works too) is the key ingredient to making this egg salad fantastic...."
INGREDIENTS
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6 eggs, large
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1/4 cup mayonnaise
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2 tablespoons red onions, minced
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1 tablespoon fresh parsley leaves, minced
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1/2 stalk celery, medium and chopped fine (about 3 tablespoons)
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2 teaspoons Dijon mustard (I like Grey Poupon(so does America's Test Kitchen)
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2 teaspoons lemon juice
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1/4 teaspoon table salt
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ground black pepper
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