Herbed Egg Salad

Instructions

1. Step 1

   Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat.

   Ingredients used: 8.0 piece Egg

   Cookware: saucepan

2. Step 2

   Remove the saucepan from the heat, cover it, and let the eggs stand in the hot water.

   Timer: 11 min (fixed)

   Cookware: lid, saucepan

3. Step 3

   Fill a large bowl with ice water. Transfer the eggs to the ice water and cool them completely.

   Timer: 5 min (fixed)

   Cookware: large bowl, slotted spoon

4. Step 4

   Peel the cooled eggs, then chop them into small pieces.

   Cookware: Chef Knife, cutting board

5. Step 5

   Stir the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper together in a mixing bowl.

   Ingredients used: 15.0 gr Dijon Mustard, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice, 120.0 gr Mayonnaise, 3.0 gr Salt

   Cookware: mixing bowl, rubber spatula

6. Step 6

   Add the celery, scallions, parsley, dill, chives, and chopped eggs. Fold gently until evenly coated, then serve or refrigerate promptly.

   Ingredients used: 60.0 gr Celery, 3.0 gr Chive, 4.0 gr Dill, 8.0 gr Parsley, 30.0 gr Scallion

   Cookware: mixing bowl, rubber spatula