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Tasty Apprentice
Ever had a day where you thought, "Man, I really need some comfort food in my life"?
My homemade egg salad fills that need. It is my go-to for delicious, rapid cooking. You can wear it on anything because it is very adaptable! Come on, let's start cooking! 

Ingredients:





- 8 large eggs
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1 medium shallot minced
- 1 large garlic clove minced
- ¼ teaspoon coriander
- Small handful fresh chives snipped
- Salt and pepper to taste
- Bring a large pot of water to a gentle boil. Use a big spoon to quickly lower eggs into the water (so they don’t crack on the bottom of the pot). Immediately set timer for 12 minutes. Keep water at a gentle (not roaring) boil.
- While eggs are boiling, prepare a bowl of ice water. Once the timer goes off, use a slotted spoon to quickly drop the eggs into the ice bath to stop the cooking process (preventing the yolks from turning green).
- Let eggs chill for at least 10 minutes. Crack shells, rinsing eggs under cold water to ensure there’s no stray shells left behind.
- Use the back of a fork to mash eggs to desired chunkiness.
- Add in mayo, Dijon, lemon juice, shallot, garlic, coriander, a small handful of chives, and salt and pepper. Stir. Serve!

