– 6 large egg– ¼ cup mayonnaise, best quality such as Hellmann's or Duke'– 2 teaspoons Dijon mustard– 1½ teaspoons fresh lemon juice or white wine vinegar
Ingredient
– ¼ teaspoon Worcestershire sauce– ¼ teaspoon salt– ⅛ teaspoon ground black pepper– ½ teaspoon sugar
– ¼ cup finely diced celery, from 1 stalk– 3 tablespoons finely sliced scallions, from 2 to 3 scallion– 1 tablespoon finely chopped fresh parsley leave
Place the eggs in a saucepan in a single layer, then fill with cold water to cover by about an inch. Bring to a rolling boil over high heat, then remove from the heat, cover, and set aside for 10 minutes.
Instruction
Pour off the boiling water carefully; lay the pan in the sink and run cold water over the eggs until they are lukewarm, which should take about 1 to 2 minutes.
Drain and replenish with cold water; let stand for about 10 minutes, or until the eggs reach room temperature. Gently crack the eggs and peel under running water. Dry the eggs, then chop into ¼-inch pieces.
Whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar in a medium-sized bowl. Incorporate the chopped eggs, celery, scallions, and parsley.
Fold in the ingredients with a rubber spatula. Season to taste and adjust as needed. Serve or refrigerate until ready to use.
Make Ahead: Cook the eggs, peel them, and refrigerate in an airtight container for 3 days. Eggs can live up to a week if kept in their shells. The egg salad will last for 3 days in a closed jar in the fridge.
When peeling an egg, begin at the widest end; there is usually a small air pocket in there that makes removing the egg shell easier.