How to Make Egg Salad

* 6 hard-boiled eggs, peeled and chopped

* 1/4 cup mayonnaise

* 1 tablespoon Dijon mustard

* 1/4 cup chopped celery

* 1/4 cup chopped red onion

* 2 tablespoons chopped fresh parsley

* Salt and pepper to taste

Instructions

1. In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, red onion, and parsley.

2. Season with salt and pepper to taste.

3. Serve immediately on bread, crackers, or lettuce leaves.

Tips

* For a creamier egg salad, add more mayonnaise.

* For a tangier egg salad, add more Dijon mustard.

* For a crunchier egg salad, add more celery and red onion.

* For a heartier egg salad, add some chopped ham, turkey, or bacon.

* Egg salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Variations

* Instead of mayonnaise, you can use plain yogurt or sour cream.

* Instead of Dijon mustard, you can use regular yellow mustard or honey mustard.

* Instead of celery and red onion, you can use chopped carrots, zucchini, or cucumbers.

* Instead of parsley, you can use chopped chives, basil, or tarragon.

* You can add other ingredients to your egg salad, such as chopped nuts, seeds, cheese, or fruit.