Name: Egg Salad
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)

Ingredients

Scale

8 large hard-boiled eggs
1/4 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)

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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.