Old Bay Egg Salad

• 12 whole Eggs, Hard Boiled, Cooled And Pealed
• 1 stalk Celery, Minced
• 2 Tablespoons Onion, Minced
• 1/4 cups Minced Dill Pickle
• 2 Tablespoons Yellow Or Dijon Mustard
• 1/2 cups Mayonnaise
• 1 Tablespoon Worcestershire Sauce
• 1 teaspoon Old Bay Seasioning*
• 1 dash Vinegar
• 1/2 teaspoons Seasoned Salt (optional)
• 1 dash Cayenne Pepper (Optional)

1. Roughly chop or mince the eggs depending on how big of chunks you like. Then gently combine with the rest of the ingredients, taste and adjust seasionings. Refrigerate for up to 3 days. Makes 6 sandwiches worth.
2. * If you don't have any Old Bay, you can make it in a Pinch:
3. 1/2 teaspoon celery salt*
4. 1/4 teaspoon paprika
5. 1/4 teaspoon black pepper
6. pinch cayenne pepper
7. *Celery Salt in a Pinch:
8. 1/4 teaspoon celery seed
9. 1/4 teaspoon sea salt

eggs, celery, onion, dill pickle, mustard, mayonnaise, worcestershire sauce, bay seasioning, vinegar, salt, cayenne pepper

Taken from tastykitchen.com/recipes/salads/old-bay-egg-salad/ (may not work)