Creamy Egg Salad

Ingredients

• 10 large eggs
• 1/3 cup mayonnaise
• 1 1/2 tablespoon slemon juice
• 1 tablespoon Dijon mustard
• 1/4 teaspoon table salt
• 1/8 teaspoon black pepper
• 1 celery rib , chopped fine
• 2 tablespoon sfinely chopped fresh chives
• 1 tablespoon finely chopped fresh parsley

Instructions

1. Combine 4 cups water and 4 cups ice cubes in large bowl; set aside. Place eggs in large saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 8 minutes. Pour off water from saucepan and gently shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool 5 minutes.
2. Peel eggs and halve lengthwise. Transfer yolks to large bowl. Using potato masher, mash yolks with mayonnaise, lemon juice, mustard, ¼ teaspoon salt, and 1/8 teaspoon pepper. Whisk mixture until smooth; set aside.
3. Chop whites into ¼ inch pieces. Fold whites, celery, chives, and parsley into yolk mixture and refrigerate for 30 minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.)
4. {'@type': 'HowToSection', 'name': 'MAKE AHEAD:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Eggs can be made through step 1 and refrigerated in airtight container for 1 day. To finish, proceed with step 2.'}]}