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Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch.
Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs).
Drain. Shock the eggs in a bowl of ice water to cool them immediately. (Hard-boiled eggs are easiest to peel right after cooling).
Once eggs are peeled, chop each egg carefully.
In a large bowl, combine chopped eggs, mayonnaise, lemon juice and zest, celery, scallions, and parsley.
Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk, depending on preference. Season generously with salt and pepper.
This recipe has the following nutrient totals:
Protein 9.70 g
Carbohydrates 1.95 g
Iron 1.37 mg
Fiber 0.50 g
Calcium 43.8 mg
(plus many more nutrients)
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