The Pioneer Woman Tasty Kitchen
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Classic Egg Salad

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Prep:

Cook:

Level: Easy

System:

5

Description

A classic egg salad with the addition of a “secret” ingredient. I love the little “something” this ingredient adds.

Ingredients

  • 6 whole Eggs, Hard-Boiled
  • ¼ cups Celery, Chopped Fine
  • 2 Tablespoons Red Or Yellow Onion, Chopped Fine
  • ⅓ cups Mayonnaise (light Or Regular)
  • 2 teaspoons Yellow Or Dijon Mustard
  • 1 teaspoon Lemon Juice
  • ½ teaspoons Worcestershire Sauce (My Secret Ingredient!)
  • 2 teaspoons Fresh Italian Parsley, Minced
  • ½ teaspoons Dill
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper

Preparation

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.

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!

Enjoy!

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