Cook's Illustrated Classic Egg Salad

• 6 eggs, large
• 14 cup mayonnaise
• 2 tablespoons red onions, minced
• 1 tablespoon fresh parsley leaves, minced
• 12 stalk celery, medium and chopped fine (about 3 tablespoons)
• 2 teaspoons Dijon mustard (I like Grey Poupon(so does America's Test Kitchen)
• 2 teaspoons lemon juice
• 14 teaspoon table salt
• ground black pepper

1. Place eggs in a medium saucepan and cover with 1 inch of water.
2. Bring to a boil over high heat.
3. Remove pan from high heat.
4. Cover and let sit for 10 minutes.
5. Fill a medium bowl with 1 quart water and 1 tray of ice cubes.
6. Transfer eggs to ice water bath with slotted spoon and let sit 5 minutes.
7. Peel eggs and dice medium.
8. Mix all ingredients together in a medium bowl, including pepper to taste.
9. Serve or refrigerate overnight.

eggs, mayonnaise, red onions, parsley, celery, does, lemon juice, salt, ground black pepper

Taken from www.food.com/recipe/cooks-illustrated-classic-egg-salad-384887 (may not work)