Sunday, April 12, 2015

Perfect Egg Salad



This Egg Salad is my old time favorite and it turns out perfect each time.  If you are a avocado fan than just add some to it. 


Here is what you will need:
  • 6 hard-cooked eggs, diced
  • 1/2 cup green onions
  • 3 Tbsp mayonnaise
  • 1 Tbsp vinegar
  • 1/4 tsp salt 
  • 1/2 tsp Worcestershire sauce
  • 1/8 tsp pepper

The first step is to find a pan large enough for your eggs. You want to make sure all of your eggs fit in one layer on the bottom of the pan. Put your eggs in the pan and fill the pan with cold water until the eggs are just barely covered with water. Add a teaspoon of salt. Leaving the pot uncovered, turn the heat to high. As soon as the water comes to a boil, turn off the heat and cover. After 10 minutes, remove the cover and run cold water over eggs for 1 minute. Gently tap each egg against the counter, turning to make a crackle pattern and peel. Combine all the ingredients to make the egg salad and chill.