8 large eggs
1/4 cup mayonnaise
2 teaspoons mustard
a dash Worcestershire sauce
1/2 cup finely chopped celery
1 scallion (thinly sliced)
2 tablespoons finely chopped fresh parsley
kosher salt (to taste)
freshly ground pepper (to taste)
Place eggs in a medium sized pot. Fill with cold water to cover eggs by 1 inch.
Place pot over high heat and bring to a boil.
Turn off the heat and cover the pot. Set timer for 14 minutes.
Drain eggs and place in a bowl of cold water. Set aside for 10 minutes.
In a medium sized bowl, combine mayonnaise, mustard, Worcestershire sauce, celery, scallion, and parsley.
To peel the eggs, remove from the water and tap on a hard surface to crack the shell. Under a small stream of running water, peel the egg.
Chop the egg into small pieces or use an egg slicer.
Add the chopped eggs to the other ingredients and stir to combine. Season to taste with salt and pepper.
Enjoy over greens, on a cracker or between two slices of bread.
Make sure the hard boiled eggs are cool before mixing them with the other ingredients
I use yellow mustard in the recipe. But Dijon or spicy brown mustard are also good options.
Store egg salad in an airtight container for up to 5 days in the refrigerator.
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