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

Method

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.

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Comments

Helene says

April 09, 2009 at 1:18 pm

Different than mine, thanks. I love egg salad sandwiches for lunch.

Ashley says

April 09, 2009 at 6:46 pm

Do you have a recipe you usually use? I'd love to try more out 🙂

Jasmine says

September 01, 2011 at 2:34 am

wow i've never had egg salad before because i didn't know exactly what it was. now that i see, i definitely want to try it! i'm sure i'll love it, since i always pick all the eggs out of the family potato salad on the sly. shhh! lol.