Herby Egg Salad

This is the egg salad I’ve been searching for: packed with vegetables and green herbs, and full of creamy eggy goodness.  Follow the instructions for cooking the eggs eggsactly (hah) for best results.  Adapted from 101 Cookbooks.

Ingredients

• 6 large eggs
• 1/4 c mayonnaise
• Salt and pepper
• 2 stalks celery, washed and chopped finely
• 1/2 bunch chives, chopped
• 1/3 c parsley, chopped
• handfull dill, chopped

Instructions

1. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil, then turn off the heat, cover, and let sit for exactly seven minutes.
2. Have a big bowl of ice water ready – when the eggs are done cooking, place them in the ice bath for a couple of minutes to stop the cooking.
3. Crack and peel each egg, and place in a medium mixing bowl.
4. Add the mayonnaise, a couple generous pinches of salt and pepper, and mash with a fork.
5. Stir in the celery and herbs, and taste to adjust seasoning.