Ingredients
- 4 large eggs
- 2 tablespoons light mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons celery chopped
- 1/4 teaspoon lemon juice
- 1 pinch of salt and black pepper
- 1 sprig fresh parsley chopped
Instructions
- Add the eggs to a pot and cover with water. Bring the water to a boil, then reduce the heat to medium high. Cook the eggs for 12 minutes.
- Transfer the eggs to an ice bath for at least 5 minutes. Peel the eggs, then chop into 1/2-inch thick pieces.
- In a small bowl, combine the mayonnaise, chopped eggs, Dijon mustard, chopped celery, and lemon juice, then season with salt and pepper. Stir well.
- Garnish with some chopped parsley.
