Global recipe
Egg Salad
Most egg salads are bland, mayo-laden affairs; this one is bright and fresh thanks to Dijon, Worcestershire, and a touch of lemon juice. The off-heat egg-cooking method gives perfectly cooked yolks every time, and the ice bath afterward makes the shells slip off cleanly.
Prep10 mins
Cook10 mins
Serves4
Difficultyeasy
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise (best quality such as Hellmann's or Duke's)
- 2 tsp Dijon mustard
- 1 1/2 tsp fresh lemon juice or white wine vinegar
- 1/4 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 1/2 tsp sugar
- 1/4 cup finely diced celery (from 1 stalk)
- 3 tbsp finely sliced scallions (from 2 to 3 scallions)
- 1 tbsp finely chopped fresh parsley leaves
Method
5 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 240
- Protein
- 11 g
- Carbs
- 2 g
- Fat
- 21 g
