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Egg Salad

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

Egg Salad

Egg Salad
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


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