Creamy Egg Salad

1 mins
Serves 1
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Directions

  1. 1Start with a dozen hard-boiled eggs. Separate the whites from the yolks.
  2. 2Start with a dozen hard-boiled eggs. Separate the whites from the yolks.
  3. 3Start with a dozen hard-boiled eggs. Separate the whites from the yolks.
  4. 4Chop the egg whites finely.
  5. 5Chop the egg whites finely.
  6. 6Chop the egg whites finely.
  7. 7Add the whites to a large bowl and set aside.
  8. 8Add the whites to a large bowl and set aside.
  9. 9Add the whites to a large bowl and set aside.
  10. 10To the yolks, add 1/2 cup of Duke’s Mayonnaise, 1 tablespoon of yellow mustard, a dash of Worcestershire sauce, 1 tablespoon of dill pickle juice, and 1 teaspoon of lemon juice.
  11. 11To the yolks, add 1/2 cup of Duke’s Mayonnaise, 1 tablespoon of yellow mustard, a dash of Worcestershire sauce, 1 tablespoon of dill pickle juice, and 1 teaspoon of lemon juice.
  12. 12To the yolks, add 1/2 cup of Duke’s Mayonnaise, 1 tablespoon of yellow mustard, a dash of Worcestershire sauce, 1 tablespoon of dill pickle juice, and 1 teaspoon of lemon juice.
  13. 13Season with onion powder, garlic powder, smoked paprika, salt, and pepper. Add about 1 tablespoon of hot sauce.
  14. 14Season with onion powder, garlic powder, smoked paprika, salt, and pepper. Add about 1 tablespoon of hot sauce.
  15. 15Season with onion powder, garlic powder, smoked paprika, salt, and pepper. Add about 1 tablespoon of hot sauce.
  16. 16Smash the yolks with a fork and mix well until creamy.
  17. 17Smash the yolks with a fork and mix well until creamy.
  18. 18Smash the yolks with a fork and mix well until creamy.
  19. 19Pour the yolk mixture into the bowl with the egg whites and mix.
  20. 20Pour the yolk mixture into the bowl with the egg whites and mix.
  21. 21Pour the yolk mixture into the bowl with the egg whites and mix.
  22. 22Cover and refrigerate for about an hour to let the flavors blend.
  23. 23Cover and refrigerate for about an hour to let the flavors blend.
  24. 24Cover and refrigerate for about an hour to let the flavors blend.
  25. 25Chop fresh dill and chives finely.
  26. 26Chop fresh dill and chives finely.
  27. 27Chop fresh dill and chives finely.
  28. 28Gently fold in the herbs right before serving.
  29. 29Gently fold in the herbs right before serving.
  30. 30Gently fold in the herbs right before serving.

Ingredients

  • 12 hard boiled eggs
  • 12 hard boiled eggs
  • 12 hard boiled eggs
  • 0.5 cup Mayonnaise
  • 0.5 cup Mayonnaise
  • 0.5 cup Mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon yellow mustard
  • 1 dash Worcestershire sauce
  • 1 dash Worcestershire sauce
  • 1 dash Worcestershire sauce
  • 1 tablespoon dill pickle juice
  • 1 tablespoon dill pickle juice
  • 1 tablespoon dill pickle juice
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon juice
  • 0 onion powder
  • 0 onion powder
  • 0 onion powder
  • 0 garlic powder
  • 0 garlic powder
  • 0 garlic powder
  • 0 smoked paprika
  • 0 smoked paprika
  • 0 smoked paprika
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 1 tablespoon hot sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon hot sauce
  • 0 fresh dill
  • 0 fresh dill
  • 0 fresh dill
  • 0 fresh chives
  • 0 fresh chives
  • 0 fresh chives

Equipment

knifebowlforkspoon