Classic Egg Salad

11 ingredients
3 steps

Ingredients

  • 6 whole Eggs, Hard-Boiled
  • 1/4 cups Celery, Chopped Fine
  • 2 Tablespoons Red Or Yellow Onion, Chopped Fine
  • 1/3 cups Mayonnaise (light Or Regular)
  • 2 teaspoons Yellow Or Dijon Mustard
  • 1 teaspoon Lemon Juice
  • 1/2 teaspoons Worcestershire Sauce (My Secret Ingredient!)
  • 2 teaspoons Fresh Italian Parsley, Minced
  • 1/2 teaspoons Dill
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Pepper

Directions

  1. 1
    Dice the eggs into small cubes and place in a medium bowl. Add the rest of the ingredients and stir gently to combine. We like to serve our egg salad on toasted bread or hamburger buns.
  2. 2
    Tip: To cook hard-boiled eggs, place your eggs in the bottom of a saucepan. Make sure they are in a single layer. Cover the eggs with cold water by about 1 inch or so. Turn burner to high and bring to a rapid boil. Immediately cover the pot and turn the burner off. Leave the saucepan on the hot burner for exactly 10 minutes. After 10 minutes, immediately plunge the eggs in a bowl of ice water and let cool. I have used this method for several years and they always come out perfectly with no green rings around the yolk!
  3. 3
    Enjoy!

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