Classic Egg Salad

From recipes editor Ann Maloney

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add about 1 inch water to a medium pot and bring to a boil over high heat

Step 2

Place eggs in a steamer insert that fits in the pot and place the steamer in the pot.

Step 3

Decrease the heat to medium-low and cover.

Step 4

Steam the eggs for exactly 13 minutes.

Step 5

Fill a bowl with ice and cold water. When the eggs are finished steaming, transfer them to the ice bath for 5 minutes.

Step 6

While eggs are steaming, in a medium bowl, stir together the celery, herbs, mayonnaise, mustard, lemon juice, pepper, Worcestershire sauce, Tabasco and salt.

Step 7

Peel and coarsely chopped the eggs. Or, if you prefer the eggs more finely chopped, run them through a sieve or ricer.

Step 8

Transfer the chopped eggs to the bowl with the celery mixture.

Step 9

Stir to combine well. Taste, and adjust the seasonings as desired.

Step 10

Chill or serve warm on sandwich bread or lettuce leaves.