Egg Salad Sandwiches
  • 6 Hard boiled eggs ~ Check out the bottom of the post for how I cook my eggs
  • ¼ cup celery, chopped really fine (so my kids don't see it!)
  • 2 tablespoons onion, chopped really fine (same reason as above!)
  • ⅓ cup mayo, light or regular
  • 2 teaspoons yellow or Dijon mustard
  • 1 teaspoon lemon juice
  • ½ teaspoon Worcestershire Sauce (my secret ingredient!)
  • 2 teaspoons fresh Italian Parsley, chopped
  • ½ teaspoon Dill
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. Dice the eggs into small cubes and place in a medium bowl.
  2. Add the rest of the ingredients and stir gently to combine.
  3. We like to serve our egg salad on toasted bread or hamburger buns.
Cooking Hard Boiled Eggs
  1. Place your eggs in the bottom of a saucepan. Make sure they are in a single layer.
  2. Cover the eggs with cold water by about an inch or so.
  3. Turn to 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.
  4. After 10 minutes immediately plunge the eggs in a bowl of ice water and let cool.
  5. I have used this method for several years, and they always come out perfectly, no green rings around the yoke!
  6. I have an electric range, if you have gas, turn burner off and let sit covered about 12 minutes.
Recipe by Sunflower Supper Club at