Egg Salad Sandwich
This creamy and tangy egg salad features a twist with vinegar and Worcestershire sauce, making it perfect for a quick lunch or picnic.
Ingredients
Main Ingredients
- 6 hard-cooked eggs, diced Use aged eggs for easier peeling.
- ½ cup diced celery (about 1-2 stalks) Can substitute with pickles for different crunch.
- 2½ Tbsp mayonnaise Use light or olive oil mayo for lower calories.
- 1 Tbsp vinegar White or apple cider vinegar both work.
- ¼ tsp onion powder
- ½ tsp salt, or to taste
- ½ tsp Worcestershire sauce For vegetarian option, substitute with soy sauce and sugar.
- ⅛ tsp pepper
Instructions
Preparation
- Place eggs in a single layer in a heavy saucepan. Cover with cold water by at least 1 inch. Add 1 tsp salt to the water.
- Leave the pot uncovered and bring the water to a full boil over high heat. As soon as it boils, turn off the heat and cover the pan. Let the eggs sit, covered, for 10 minutes.
- After 10 minutes, remove the lid and run cold water over the eggs for 60 seconds to stop cooking and make them easier to peel.
- Tap each egg gently on the counter and roll to create a crackle pattern. Start peeling at the broad end where the air pocket is. Rinse any shell bits away.
- Dice the peeled eggs — aim for a mix of small chunks and slightly larger pieces so the salad has texture.
- In a bowl, combine mayonnaise, vinegar, onion powder, salt, Worcestershire sauce, and pepper. Taste and adjust seasoning.
- Fold in diced eggs and celery until evenly coated. Cover and chill for at least 30 minutes to let flavors meld.
- Serve chilled on your choice of bread or greens.
Notes
Chill the salad for at least 30 minutes to let flavors blend for best taste. Store in an airtight container in the fridge for up to 3-4 days.