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Filling: Classic Egg Salad

Source of Recipe


From "The Best Recipe"






List of Ingredients



• 1 recipe Foolproof Boiled Eggs for Salad (recipe follows), peeled and diced medium
  
• 1/4 cup mayonnaise
  
• 2 Tbsp minced red onion
  
• 1 Tbsp minced fresh parsley leaves
  
• 1/2 medium celery stalk, chopped fine
  
• 2 tsp Dijon mustard
  
• 2 tsp juice from 1 lemon
  
• 1/4 tsp salt
  
• Ground black pepper
  






Instructions



1. Mix all ingredients together in medium bowl, including ground black pepper to taste. (Can be covered and refrigerated overnight.)
   
   Makes about 2-1/2 cups,
   enough for 4 sandwiches.
   
   ..........
   
   FOOLPROOF BOILED EGGS FOR SALAD
   
   Place 6 large eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat. Cover, and let sit for 10 minutes.
   
   Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice bath with slotted spoon; let sit 5 minutes.
   
   Tap eggs all over against the counter to crack surface, then roll it gently back and forth a few times. Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane.