– 6 eggs
– ¼ c. mayonnaise
– 1 Tbsp Dijon mustard
– 1 Tbsp lemon juice
– ¼ c. celery, minced
– ¼ c. onion, minced
– salt and pepper to taste
– In large saucepan cover eggs with cold water. Bring water to a rolling boil and immediately remove from heat. Cover, and let eggs stand for 12 minutes.- Remove from hot water, and place eggs in an ice bath for 5-10 minutes. Peel, and set aside.
– In medium bowl combine mayonnaise, mustard, lemon juice, onions, and celery.
– Chop eggs into large chunks and gently toss with dressing. Season with salt and pepper.
– Transfer to air tight container and chill 2-4 hours before serving.