Classic Egg Salad . . . for sandwiches

Another picnic, another sandwich. This time it's egg salad on Loaded Baked Potato Bread. 

Classic Egg Salad . . . for sandwiches 

6 large hard-cooked eggs

1/4 cup mayonnaise

2 teaspoons Dijon mustard

1/2 to 1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons sweet pickle relish

1/4 cup finely diced celery

3 tablespoons finely sliced red or yellow onions or use scallions

Paprika

1. Chop hard-cooked eggs into a medium bowl.
   
    
2. Add remaining ingredients except for paprika.
   
3. Use a silicon spatula to gently fold/blend ingredients to combine. Taste and adjust seasonings as preferred. 
4. Sprinkle with paprika to garnish.
   
5. Serve immediately or refrigerate. Note: If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning if needed. 

Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.

Recipe without photos . . .

Classic Egg Salad . . . for sandwiches 

6 large hard-cooked eggs

1/4 cup mayonnaise

2 teaspoons Dijon mustard

1/2 to 1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons sweet pickle relish

1/4 cup finely diced celery

3 tablespoons finely sliced red or yellow onions or use scallions

Paprika

1. Chop hard-cooked eggs into a medium bowl, 
2. Add remaining ingredients except for paprika.
3. Use a silicon spatula to gently fold/blend ingredients to combine. Taste and adjust seasonings as preferred. 
4. Sprinkle with paprika to garnish.
5. Serve immediately or refrigerate. Note: If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning if needed. 

Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.