Basic Egg Salad

6 hard steamed eggs, chilled and peeled

1/4 cup homemade or store-bought mayonnaise

1/2 teaspoon zest and 1 1/2 teaspoons fresh juice from 1 lemon

1/3 cup finely diced celery (about 1 small stalk)

1/4 cup finely sliced scallions, white and pale green parts only (about 2 scallions)

1 tablespoon minced fresh parsley leaves

Kosher salt and freshly ground black pepper

Combine all of the ingredients in a bowl. Mix to combine and create the consistency you like. Keeps refrigerated for up to two days.