Classic egg salad combines all the best flavors from deviled eggs into a delicious sandwich spread. You could also serve a scoop over a bed of salad greens.
PREP TIME 10 minutesminutes
TOTAL TIME 10 minutesminutes
YIELD 4servings
Ingredients
6hard boiled eggspeeled
1/4cuplight mayonnaise
1tablespoonDijon mustard
1/2teaspoonWorcestershire sauce
2 - 3shakes of hot sauce
2teaspoonsfresh lemon juice
1/2teaspoonsugar
1stalk fresh celeryminced
Salt and pepper to taste
Instructions
Separate the yolks from the whites. Chop the whites into small pieces and set aside.
In a mixing bowl, mash together the yolks and mayo until evenly combined. Add the mustard, Worcestershire sauce, hot sauce, and lemon juice and stir to combine. If the mixture is still too thick, add more mayo, 1 tablespoon at a time, until desired consistency is reached.
Add the sugar and minced celery and stir them in.
Add the reserved chopped egg whites and gently fold them in.
Serve immediately or cover and chill until serving.
Recipe Notes
Egg salad will keep for up to 5 days in an airtight container in the fridge.Do not freeze.