Red onion, parsley and celery add some crunch to this deli staple.
- 6 large hard-boiled eggs, peeled and coarsely chopped
- 3 tablespoons celery, finely chopped
- 1 tablespoon red onion, finely chopped
- 1 tablespoon parsley, chopped
- 2 tablespoons pimento-stuffed green olives, chopped (optional)
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Tips & Notes
Add bacon to your egg salad sandwich for a savory twist.