Bring a medium size pot of water to a boil and make sure there is enough water to cover the eggs by 2 inches. Add the eggs to the water and once it returns to a boil cook for 11 minutes. Drain the hot water and run the eggs under cold water submerged in the same pot for 3 minutes. While they are soaking, gently crack the shells so the water can get between the shells and the egg whites. This will make peeling easier.

Meanwhile, make the dressing by adding all of the ingredients to a bowl along with a punch of salt and pepper. Check for seasoning, the dressing should be very tangy, adjust with more lemon juice or mustard if needed. Chop the pickles, green onions, parsley, and add to a large bowl.

To peel the eggs, roll them on a cutting board with a touch of pressure to the shells crack all over. Then hold the eggs under running water and the shells will peel away very easily. Chop the eggs to your desired consistency, I like it chunky, and add to the bowl with the pickles and herbs. Add enough mayonnaise dressing to coat very well and mix. Check for seasoning and enjoy!

The egg salad will last in the fridge for 3 days and can’t be frozen!