CLASSIC EGG SALAD

4 Servings

6 Eggs	2 teaspoons Dijon mustard
1/4 cup mayonnaise	2 teaspoons lemon juice
2 tablespoons red onion; minced	1/4 teaspoon salt
1 tablespoon fresh parsley leaves; minced	Ground black pepper
1/2 stalk celery; chopped fine

1. 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 a 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 and dice medium.

2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)

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