Egg Salad

Instructions

1. 1

   Place the eggs in a saucepan and cover them with cold water.

2. 2

   Bring the water to a boil over medium-high heat.

3. 3

   Once the water reaches a rolling boil, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10-12 minutes.

4. 4

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

5. 5

   Peel the eggs and chop them into small pieces.

6. 6

   In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chopped celery, salt, and black pepper.

7. 7

   Mix all the ingredients until well combined.

8. 8

   Serve the egg salad on bread, crackers, or over a bed of lettuce. Enjoy!