Egg Salad

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How to steam eggs: fill a large saucepan or pot with about 1 inch of water. Place a steamer basket in pan (water should just be reaching close to basket).
Bring water to a boil over medium-high heat, carefully add eggs using tong. Reduce heat to medium-low, cover and simmer until eggs are fully cooked through, about 12 - 15 minutes.
How to hard boil eggs: place eggs in a pot, cover with cool water by about 2-inches. Bring to a boil over medium-high heat, let eggs boil about 6 - 7 minutes until fully cooked through.
Chill eggs: immediately transfer steamed or hardboiled eggs to a boil of ice water for 2 - 3 minutes so they’ll stop cooking and be cool enough to handle. Peel eggs then let cool through in fridge.
Make dressing: in a large mixing bowl stir together mayonnaise, lemon juice, dijon mustard, celery, green onions, parsley and season with salt and pepper to taste.
Mix egg salad: chop eggs small then add to mixing bowl along with dressing mixture. Season with salt and pepper to taste, toss mixture well.
Serve: serve in bread sprinkled lightly with paprika if desired.

*Leftover boiled or steamed eggs from a few days before will work great too. Keep in mind steamed eggs peel much easier than boiled eggs do.
**Standard prepared yellow mustard can be substitute for dijon if that’s what you prefer.
***1 Tbsp chives can be substituted in place of green onions.
Serve in croissants, fresh hearty bread, multigrain bread, bagels or sturdy lettuce leaves.
Nutrition is for egg salad only, not including what it will be served in (bread or croissants).

Egg Salad#