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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 sandwich cut in half on a plate.

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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • Jasmine

    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.

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