Select a size: | | | |
| Prep Time Cook Time |
Servings 5 | Difficulty Easy |
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 Instructions
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!
