Here is a classic Egg Salad recipe to help you use all those hard-boiled eggs you will have after Easter Sunday. Wishing you and your family a blessed Easter.
- 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
- 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.
- 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 an inch or so.
- 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.
- 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, no green rings around the yoke!
- I have an electric range, if you have gas, turn burner off and let sit covered about 12 minutes.