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I've made this egg salad recipe a few times, and it's been great every time. Thanks, Robyn!

📖 Recipe

Egg Salad

Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from CLBB Robyn 1007)

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Course: Sandwich

Ingredients

8 large hard-boiled eggs
¼ teaspoon Worcestershire sauce
3 dashes hot sauce
2 tablespoons mayonnaise
1 tablespoon yellow mustard
Kosher salt, to taste
Freshly cracked black pepper, to taste
Splash of malt vinegar, optional

Instructions

In a large bowl, mash together all ingredients. Taste for seasoning and add more salt, pepper, or vinegar as needed. Refrigerate until ready to serve.

Notes

Robyn's notes: A potato masher with squares works well to dice the eggs. Mix all ingredients well. It's better to have a little on the dry side if anything, because at room temperature egg salad softens considerably. If it turns out too runny, dice another hard-boiled egg or two and stir in.