Gather Your Ingredients 6 large eggs ¼ cup mayonnaise 2 tablespoons minced red onion 1 tablespoon minced fresh parsley leaves ½ medium stalk celery, chopped fine (about 3 tablespoons) 2 teaspoons Dijon mustard 2 teaspoons lemon juice ¼ teaspoon table salt Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)