Masters Egg Salad Sandwich
This masters egg salad recipe is creamy, tangy, and incredibly simple to make at home. With a light mayo base, a touch of Worcestershire sauce, and crisp celery, it delivers the perfect balance of flavor and texture in every bite.
Equipment
- Saucepan
- Mixing bowl
- Knife
- Cutting board
Ingredients
Egg Salad
- 6 large eggs hard-cooked and diced
- ½ cup celery diced
- 2 ½ tablespoons mayonnaise
- 1 tablespoon white vinegar
- ¼ teaspoon onion powder
- ½ teaspoon salt or to taste
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon black pepper
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Turn off heat, cover, and let sit for 10 minutes before cooling under cold water.
- Peel the cooled eggs and dice them into small pieces.
- In a bowl, combine diced eggs, celery, mayonnaise, vinegar, onion powder, salt, Worcestershire sauce, and pepper.
- Gently mix until combined, keeping some texture. Cover and refrigerate for at least 20 minutes before serving.
- Serve chilled on soft white sandwich bread or your preferred bread.
Notes
Use slightly older eggs for easier peeling. Chill the egg salad before serving for best flavor. Adjust salt and mayonnaise to taste, and add a pinch of cayenne or mustard for variation.