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recipe block here
Egg Salad
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbs lemon juice
- 1/4 tsp Worcestershire sauce
- celery (1/3 cup when finely diced, about 1 small stalk)
- scallions (1/4 cup when finely sliced, about 2 scallions)
- Kosher salt to taste (perhaps 1/2 tsp)
- fresh ground black pepper to taste (perhaps 1/4 tsp)
Instructions
- Hard-cook 6 large eggs, allow them to cool, and then peel them.
- Place 1/4 cup of mayonnaise into a bowl large enough to mix all of the ingredients.
- Add 1 tsp of Dijon mustard.
- Add 1 tbs of lemon juice
- Add 1/4 tsp of Worcestershire sauce
- Finely dice 1/3 cup celery (about 1 small stalk) and add to the bowl.
- Finely slice 1/4 cup scallions, white and pale green parts only (about 2 scallions), and add to the bowl.
- Add Kosher salt to taste (perhaps 1/2 tsp).
- Add fresh ground black pepper to taste (perhaps 1/4 tsp).
- Using your hands, break the eggs open to pop the yolks out. Set the whites aside and add the yolks to the mixing bowl.
- Using a whisk, break the yolks apart and whisk together all of the ingredients that are in the mixing bowl.
- Add the egg whites to the mixing bowl. Using your hands, break the egg whites apart and fold them into the egg salad.