Egg Salad

Egg Salad

Egg Salad

6 eggs, room temperature
1/4 cup red onion, finely diced
1/4 cup mayonnaise
1 tbsp Dijon mustard
2 tbs parsley, finely diced

  • Step 1. Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
  • Step two, Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
  • After that, Once your eggs are cool to touch, peel and discard the eggs shells.
  • Complete Recipes:

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