Everybody needs a basic egg salad recipe. Quick and protein-packed egg salad sandwiches are perfect lunches. Egg salad is a simple fix for a weekend day at the beach or a Monday lunch at work.
Ingredient
– 8 medium eggs, hard-boiled and peeled– ¼ cup mayonnaise– 1 tablespoon Dijon mustard– ¼ cup pickles, chopped– ¼ teaspoon Worcestershire sauce– ½ teaspoon lemon juice– salt, to taste– pepper, to taste– ¼ cup fresh parsley, chopped
Direction
Cut all 8 eggs in halves and save 4 yolks. Roughly cut the remaining egg whites and yolks.
1
In a medium-sized bowl, beat the mayo and egg whites that you saved until they are smooth.
2
To the mixture, add the pickles and the mustard.
3
Stir in Worcestershire sauce and ½ teaspoon lemon juice. Add salt and pepper to taste.
4
The chopped eggs and parsley should be folded in at this point.When ready to serve, place in the refrigerator.