Excellent Egg Salad Sandwiches

 

6
large eggs
1/4
cup mayonnaise
2
tablespoons minced red onion
1
tablespoon minced fresh parsley leaves
1/2
medium celery stalk, chopped fine (about 3 tablespoons)
2
teaspoons Dijon mustard
2
teaspoons juice from 1 lemon
1/4
teaspoon salt
Ground black pepper

 

 

Place 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 medium bowl with 1 quart water and 1 tray of ice cubes or equivalent.  Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes.  Peel eggs.

 

Cut eggs into medium large chunks.  Mix all ingredients together in medium bowl, including ground black pepper to taste.  Serve. (Can be covered and refrigerated overnight.)