Classic Egg Salad

Instructions

1. 1

   Place the eggs in a single layer in a saucepan and cover them with water by about an inch.

2. 2

   Bring the water to a boil over medium-high heat, then cover the pan, remove it from the heat, and let the eggs sit for 10-12 minutes.

3. 3

   Drain the eggs and transfer them to a bowl of ice water to cool for about 5 minutes.

4. 4

   Peel the eggs and chop them into small pieces.

5. 5

   In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and chopped green onions.

6. 6

   Stir gently to combine, ensuring the eggs are well coated with the dressing.

7. 7

   Season with salt and pepper to taste.

8. 8

   Serve the egg salad on bread, in a wrap, or over a bed of lettuce as desired.