Best Egg Salad

adapted from the Television Food Network https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-egg-salad-7263049

INGREDIENTS 

6 lg eggs

1/3 c. mayonnaise

1 stalk celery, finely chopped

1/2 sm. onion, finely chopper OR use green onions or shallots

2 t. Dijon mustard

1 T. lemon juice

1/2 t. Kosher salt

freshly ground black pepper

1 T. chopped fresh dill (optional)

2+ T. capers (optional)

DIRECTIONS

1. Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from heat, cover, and let sit for 10 minutes. Transfer eggs to a bowl of ice water to cool completely.

2. Mix together the mayo, celery, onions, dill, mustard, lemon juice, salt and pepper, and shallots in a medium bowl. Peel and roughly chop the eggs, add the mayo mixture, and toss gently to combine. Serve immediately or cover and refrigerate for up to 2 days.