Description
Perfectly cooked hard boiled eggs are chopped and combined with mayonnaise, mustard, Worcestershire sauce, celery, scallion, parsley, kosher salt and pepper for a delicious salad. Serve over lettuce or on bread, toast or crackers.
Ingredients
Units
Scale
- 8 large eggs
- 1/4 cup mayonnaise
- 2 teaspoons mustard
- a dash Worcestershire sauce
- 1/2 cup finely chopped celery
- 1 scallion (thinly sliced)
- 2 tablespoons finely chopped fresh parsley
- kosher salt (to taste)
- freshly ground pepper (to taste)
Instructions
- Place eggs in a medium sized pot. Fill with cold water to cover eggs by 1 inch.
- Place pot over high heat and bring to a boil.
- Turn off the heat and cover the pot. Set timer for 14 minutes.
- Drain eggs and place in a bowl of cold water. Set aside for 10 minutes.
- In a medium sized bowl, combine mayonnaise, mustard, Worcestershire sauce, celery, scallion, and parsley.
- To peel the eggs, remove from the water and tap on a hard surface to crack the shell. Under a small stream of running water, peel the egg.
- Chop the egg into small pieces or use an egg slicer.
- Add the chopped eggs to the other ingredients and stir to combine. Season to taste with salt and pepper.
- Enjoy over greens, on a cracker or between two slices of bread.
Notes
- Make sure the hard boiled eggs are cool before mixing them with the other ingredients
- I use yellow mustard in the recipe. But Dijon or spicy brown mustard are also good options.
- Store egg salad in an airtight container for up to 5 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: entree
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 212
- Sugar: 2.1 g
- Sodium: 547 mg
- Fat: 15.4 g
- Saturated Fat: 3.8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5.7 g
- Fiber: 0.6 g
- Protein: 13.3 g
- Cholesterol: 376 mg