Nana wasn’t a gourmet cook … her ingredients were simple and generally staples from her well-stocked pantry. But there was something about Nana’s meals … the flavors were always so delicious and satisfying that whatever she made was a joy to eat. My guess is that it was the secret ingredient of Love. I try to add a dash of that into every dish I make and when I cook from her recipes or use the few pieces of kitchenware that belonged to her, it takes me back to those cherished times sitting at her kitchen table having a chat with something yummy and a cuppa tea.
This egg salad is so easy and tastes better when it’s been allowed to sit for a few hours. Nana always served it on white bread cut into little triangles with the crust removed. It is also delicious on bagels or as a side dish on it’s own for brunch or lunch. We recently served this at my daughter’s baby shower in the brunch buffet and not a bite was left to take home to hubby!
Add more or less Dijon mustard, Worcestershire sauce and salt and pepper to taste. You can also add more or less mayo depending on whether you like it drier or more creamy. If you are a big fan of the sharp taste of raw onions, 1/4 cup of finely diced white onions can be substituted for the green onions.
- 6 large hard-boiled eggs, diced into 1/4 inch pieces
- 1/4 cup best quality mayonnaise (don’t scrimp on good mayo!)
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons white vinegar or lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/2 teaspoon white sugar
- 1 large celery stalk finely diced
- 2 to 3 green onions finely sliced
- In a large bowl, whisk together the mayo, mustard, vinegar or lemon juice, salt, pepper, sugar and Worcestershire sauce.
- Let stand for 15 minutes in the fridge.
- Fold in the green onions and celery.
- Gently fold in the diced eggs.
- Let stand in the fridge for an hour or more.
- Taste and season with additional salt and pepper before serving.
This will last in the fridge for up to 3 days. If you are serving in a bowl, you can garnish with a sprinkle of paprika for color and a sliced hard-boiled egg and diced green onions.
Potato Egg Salad
- Ingredients as above
- Increase mayo to 1/2 cup
- 2 boiled potatoes, peeled and cut into 1/2 inch pieces
- Mix as above thru folding in the green onions and celery.
- After folding in the green onions and celery, fold in the boiled potatoes until all are coated.
- Gently fold in the eggs.
- Refrigerate for an hour or more and serve.