Egg Salad - Classic Recipe - Steph’s Stove

Egg Salad


6 eggs (hard boiled and diced)
½ cup celery diced
2 ½ tablespoons mayonnaise
2 tablespoons lemon juice
¼ teaspoon onion powder
½ teaspoon sea salt
½ teaspoon Worcestershire sauce
⅛ teaspoon black pepper


To boil eggs, place six eggs in a medium pot over medium-high heat. Add just enough water for eggs to be covered, ½ teaspoon sea salt and ½ teaspoon baking soda. Bring to a boil for 14-15 minutes. Remove from heat and transfer eggs into an ice bath for 10 minutes or until all ice has melted.


Gently crack eggs, dice into bite sized pieces, and add remaining ingredients. Mix well to combine. Serve immediately on toasted or plain bread. Cover and refrigerate any leftovers for 2-3 days. Enjoy!


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