Classic Egg Salad

• 6 whole Eggs, Hard-Boiled
• 1/4 cups Celery, Chopped Fine
• 2 Tablespoons Red Or Yellow Onion, Chopped Fine
• 1/3 cups Mayonnaise (light Or Regular)
• 2 teaspoons Yellow Or Dijon Mustard
• 1 teaspoon Lemon Juice
• 1/2 teaspoons Worcestershire Sauce (My Secret Ingredient!)
• 2 teaspoons Fresh Italian Parsley, Minced
• 1/2 teaspoons Dill
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper

1. Dice the eggs into small cubes and place in a medium bowl. Add the rest of the ingredients and stir gently to combine. We like to serve our egg salad on toasted bread or hamburger buns.
2. Tip: To cook hard-boiled eggs, place your eggs in the bottom of a saucepan. Make sure they are in a single layer. Cover the eggs with cold water by about 1 inch or so. Turn burner to high and bring to a rapid boil. Immediately cover the pot and turn the burner off. Leave the saucepan on the hot burner for exactly 10 minutes. After 10 minutes, immediately plunge the eggs in a bowl of ice water and let cool. I have used this method for several years and they always come out perfectly with no green rings around the yolk!
3. Enjoy!

eggs, ubc, red, mayonnaise, mustard, lemon juice, worcestershire sauce, fresh italian parsley, dill, ubc, ubc

Taken from tastykitchen.com/recipes/salads/classic-egg-salad-2/ (may not work)