Easy Egg Salad

Steps

1. 1
   Fill a large pot with 2 inches of water and bring to a boil over high heat.
2. 2
   Finely chop the shallot into about 2 tablespoons, and separately chop the fresh dill and parsley into 1 tablespoon each.
3. 3
   Once the water reaches a boil, reduce heat to medium to maintain a simmer, then carefully add the 8 eggs and set a timer for 11 minutes.
4. 4
   Prepare an ice water bath by filling a large bowl with ice and cold water.
5. 5
   When the timer goes off, carefully transfer the eggs to the ice water bath and let them cool for about 5 minutes.
6. 6
   Remove the cooled eggs from the ice bath, crack and peel the shells carefully, then rinse under clean water to remove any shell fragments.
7. 7
   Pat the peeled eggs dry with paper towels or a clean kitchen towel.
8. 8
   Chop the dried eggs into bite-sized pieces.
9. 9
   In a large bowl, combine the chopped eggs, parsley, shallot, mayonnaise, Dijon mustard, salt, black pepper, and lemon juice.
10. 10
    Gently fold all the ingredients together until evenly combined, adding more mayonnaise if needed for desired consistency.
11. 11
    Serve the egg salad as desired—plain, over fresh greens, on toast, or with avocado.