Pecan Free Classic Egg Salad

Total time37 min

Prep time15 min

Cook time12 min

4.5

(23)

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Ingredients

4 servings

6 large eggs
3 tbsp mayonnaise
1 tsp dijon mustard
2 stalks celery, finely diced
2 tbsp red onion, finely minced
1 tbsp fresh chives, thinly sliced
1 tsp fresh lemon juice
¼ tsp salt, plus more to taste
⅛ tsp black pepper, freshly ground
pinch of paprika (optional)

Instructions

1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let sit for 11 minutes.
2
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until completely cold to the touch.

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