I’ve made this egg salad recipe a few times, and it’s been great every time. Thanks, Robyn!
CLBB Robyn 1007
This was my Granny’s recipe, copied just as she wrote it….
8 each eggs, hard-boiled
¼ teaspoon Worcestershire sauce, or to taste
3 dashes red hot sauce, Frank’s or Tobasco
2 tablespoons Miracle Whip® (rounded teaspoons)
1 tablespoon yellow mustard
salt and pepper, to taste
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.
MacGourmet Rating: 5 Stars