Emeril’s Egg Salad
Source: Louisiana Real & Rustic by Emeril Lagasse

6 hard-boiled eggs, coarsely chopped
1/4 cup chopped celery
1/4 cup chopped onion
1 teaspoon fresh lemon juice
pinch of freshly ground black pepper
1/4 teaspoon salt
2 tablespoons chopped parsley
1/2 cup mayonnaise
1/8 teaspoon Tabasco sauce.

Combine eggs, celery and onion in a mixing bowl. In another bowl, combine the lemon juice, pepper, salt, parsley, mayonnaise and Tabasco. Add to the egg mixture and mix well. Refrigerate for at least one hour.