Egg Salad Recipe

6 large eggs
1/3 cup mayonnaise full fat recommended
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice or white vinegar
1/4 teaspoon kosher salt adjust to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon red onion finely chopped (optional)
1 tablespoon fresh parsley or chives finely chopped (optional)
Instructions

Boil the Eggs: Place the eggs in a medium saucepan and cover with cold water by about an inch. Place over medium-high heat and bring to a rolling boil.
Rest: Once boiling, turn off the heat immediately. Cover the saucepan with a lid and let the eggs sit undisturbed for exactly 10 minutes.
Ice Bath: After 10 minutes, use a slotted spoon to transfer the eggs to a bowl filled with ice water. Let them cool for 5 minutes.
Peel and Chop: Gently crack the cooled eggs and peel them under cool running water. Pat dry with a paper towel, then chop the eggs to your desired consistency. Place in a mixing bowl.
Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
Combine: Pour the dressing over the chopped eggs. Add the red onion and fresh herbs. Gently fold the mixture together with a spatula until evenly coated.
Chill: For the best flavor, cover and refrigerate for 15 to 30 minutes before serving. Serve on toasted bread, croissants, or lettuce wraps.
Notes
Nutritional Estimate (Per Serving): Calories: 240kcal | Protein: 9g | Fat: 21g | Carbohydrates: 2g | Cholesterol: 285mg | Sodium: 310mg