Classic Egg Salad

Tested & Perfected Recipes
Egg Salad

Most egg salads are bland, mayo-laden affairs, but this one is vibrant, fresh and delicious!

Egg Salad

I think the simplest dishes are often the hardest to get right, and egg salad is a perfect example. Most egg salads are boring, bland, mayo-laden affairs. But when made properly, egg salad can be so delicious! For starters, it’s important to begin with properly cooked hard-boiled eggs; the whites should be tender and the yolks creamy. And then you have to really amp up the seasoning.

Mayonnaise is a must for creaminess (and be sure to use a good one) but you also need a squeeze of lemon, a spoonful of Dijon mustard, and a few shakes of Worcestershire sauce to brighten the flavor. Celery and fresh parsley add crunch and color. And, finally, scallions add a lovely, subtle onion flavor. The result is an egg salad that’s creamy and rich, yet also vibrant and fresh.

How To Make Classic Egg Salad

ingredients for egg salad

Begin by hard boiling the eggs. Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.

eggs simmering in boiling water

Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes.

cooling eggs under the tap

Gently crack the eggs all over and peel under running water. Then dry the eggs and chop into 1/4-inch pieces.

peeling eggs under running tap water

Meanwhile, finely chop the herbs, celery, and scallions.

chopped parsley, celery and scallions on cutting board

In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar.

whisked dressing in mixing bowl

Add the chopped eggs, celery, scallions, and parsley.

dressing, eggs, and add-ins in mixing bowl

Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary, then serve or refrigerate until ready to use.

egg salad mixed and ready to serve

If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.

Egg Salad

Photo by Our Salty Kitchen

More Boiled Egg Recipes You Might Like

Classic Egg Salad

Most egg salads are bland, mayo-laden affairs, but this one is vibrant, fresh and delicious!

Servings: Makes 2-1/2 cups, or enough for 4 sandwiches
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes

Ingredients

  • 6 large eggs
  • 1/4 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons fresh lemon juice or white wine vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon sugar
  • 1/4 cup finely diced celery, from 1 stalk
  • 3 tablespoons finely sliced scallions, from 2 to 3 scallions
  • 1 tablespoon finely chopped fresh parsley leaves

Instructions

  1. Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
  2. Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into 1/4-inch pieces.
  3. In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)
  4. 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.
  5. Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 214
  • Fat: 18 g
  • Saturated fat: 4 g
  • Carbohydrates: 2 g
  • Sugar: 1 g
  • Fiber: 0 g
  • Protein: 10 g
  • Sodium: 248 mg
  • Cholesterol: 285 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Dear Jenn,
    I am so confused! Help! I’ve followed your blog for over a year now and used dozens of recipes in every area of food from your site! I love it! However, whilst having my eye for quite some time on your Classic Egg Salad, I finally made it yesterday. I made it exactly measured , except doubled as I needed 12 eggs worth not 6 for our large family. I was precise in each measurement and only didn’t add the shallots….but —- it was like soup!! I was so disappointed. What did I do wrong please? Perhaps this is one of those recipes that don’t do well doubling? I can’t figure what happened, but 8 Tblsp of mayo for 12 eggs + 3 tsps of Lemon Juice and the mustard made soup! Help please when you can! It was my first try at egg salad, and for something so simple I feel puzzled. Thank you!!

    • — Mrs M on September 16, 2020
    • Reply
    • I’m sorry you had a problem with doubling the egg salad. This recipe should translate okay into being doubled so I’m not sure what may have gone wrong. Is there any chance you made a measuring error?

      • — Jenn on September 17, 2020
      • Reply
      • No, I measured exactly….I was very careful. The only other thing I wondered was if I didn’t chop the egg fine enough. Could it having been too chunky have made it liquidy?

        • — Mrs M on September 17, 2020
        • Reply
        • Hi Stephanie, That wouldn’t have occurred to me, but if the eggs were in pretty big chunks, that may have made a difference in terms of how much liquid got absorbed. Also, what kind of mayo did you use? (I like Hellman’s or Duke’s best.)

          • — Jenn on September 21, 2020
          • Reply
  • Thanks for another great recipe, Jenn! The balance of flavor was perfect! The addition of the mustard and Worcestershire made all the difference. So much better than the bland salad I’m used to! I used vinegar, next time I’ll try the lemon juice to see the difference
    I’m not a celery fan and didn’t have any on hand, so didn’t miss it. Is there an alternative for celery that you would recommend for more crunch?
    Also, thanks for the tips for boiling and peeling the eggs. They were perfectly done, although I still have trouble getting some of them out of the shell!

    • — Kathy on August 24, 2020
    • Reply
    • Glad you liked it! You could substitute the celery with diced jicama or water chestnuts to get that same crunch. 🙂

      • — Jenn on August 25, 2020
      • Reply
  • Awesome. I’ve never been able to crack the code for egg salad until now. Just the right amount of spice and crunch and not too much mayo. The best way to make hard boiled eggs is in your Instant Pot or other like machine. I cook at high pressure for 5 minutes, let release naturally for another 5, then place into an ice bath for another bath. They peel easily without massacring the egg white.

    • — Cheryl Foster on August 12, 2020
    • Reply
  • It was great! Like mom used to make!

    • — John M Falcone on July 14, 2020
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  • Wow! This was delicious. Grew up with just strictly mayonnaise and salt & pepper and eggs mashed with a fork. And, usually too much mayonnaise! This was light and so flavorful! I loved the way the egg were chopped not mashed.

    I’ve never made a recipe from Jennifer that I didn’t like!

    Mary

    • — Mary on June 18, 2020
    • Reply
  • Just perfect! No matter how good you might think your egg salad is, this recipe takes it to a whole new level. Is there anything that doesn’t do that on this site?

    • — Tanya on June 14, 2020
    • Reply
    • ❤️

      • — Jenn on June 15, 2020
      • Reply
  • Is it rude to lick the bowl after you make something? Well, I came very close. This recipe was fantastic!!!!

    • — Anne Morris on May 21, 2020
    • Reply
    • 🙂

      • — Jenn on May 21, 2020
      • Reply
  • We used every last spec of this egg salad. Made my husband the last sandwich today. He just raved about it. I in turn heated up the next to last slice of the crustless broccoli quiche. That too was amazing. Froze the last slice for another day. Thanks so much for answering all our questions so promptly.

    • — Sunny Drohan on May 16, 2020
    • Reply
  • Made this egg salad yesterday. One of the tastiest ones I’ve had. I usually just put in celery, Old Bay seasoning and a touch of dry mustard. Kosher salt and fresh ground pepper. I only had one difficulty. I followed the recipe exactly, but the eggs really needed to be cooked a tad longer. I usually boil as instructed, but follow my grandmother’s instructions to shut off heat and let sit 20 min. And I leave it on same burner(electronic). Other than that this will be my go to recipe. Thank you so much for all your wonderful recipes.
    Sunny D.☀️

    • — Sunny Drohan on May 14, 2020
    • Reply
  • Made this because we needed to use up a lot of eggs. First time making egg salad and it was easy and delicious! My husband loved it.

    • — Mrudula Penta on May 13, 2020
    • Reply
  • Thanks for the recipe! I was looking for one that wasn’t so heavy on the mayo, and this was perfect.

    • — Dana M on May 10, 2020
    • Reply
  • The best egg salad I have ever tasted! Easy with basic ingredients but so well balanced and flavorful!

    • — Joy Kennedy on May 7, 2020
    • Reply
  • Egg-cellent! Great flavors!

    • — Nancy K on April 26, 2020
    • Reply
  • This was so easy and so delicious. Love the creamy, flavorful dressing! Perfect summer lunch.

    • — Cathe on April 24, 2020
    • Reply
    • I forgot to add that I omitted the sugar and Worcestershire sauce–and it tasted great.

      • — Cathe on April 24, 2020
      • Reply
  • My better half and I are preparing dueling egg salads with the left over hard boiled eggs from Easter – I am making this one and my wife her family recipe. Controlled at the bread level – leftover homemade challah. The only modification I made was to use shallot finely minced instead of green onions since we didn’t have those. We both liked this recipe very much. We will find out tomorrow at lunch which we like better, but this is excellent as is written.

    • — Socially Distant Chef on April 13, 2020
    • Reply
  • This was just okay for me — I think it’s a great recipe and well-balanced and flavorful. I think I just personally didn’t care for some of these flavors in my egg salad. It’s either the mustard or the worchestire sauce, or both, that is making it a little off for me. It’s also a little wetter than I like. I love egg salad and I think I prefer it salty and mayo-laden haha. Will try again but substitute with red onions for the scallions, leave out the worchestire and mustard, and use more eggs so it’s less wet. Didn’t want to rate below 4 stars because it’s still a good recipe and I enjoyed it.

    • — Kathryn on April 12, 2020
    • Reply
  • I don’t have any parsely (fresh or dried), is there another herb you might recommend or will it be okay without? Thanks.

    • — Dee on April 9, 2020
    • Reply
    • Hi Dee, it’s fine to omit it – it will still be delicious!

      • — Jenn on April 10, 2020
      • Reply
  • The egg salad is wonderfully classic and perfect. Thank you for your delicious recipes. It all started with your pumpkin bread which is to die for… Then I bought your cookbook. Made chocolate lover’s birthday cake that is definitely a 5 star + and now you beautiful egg salad- I have been looking for a recipe for years and now I found it. Thank you from the bottom of my heart. You give home cooks a whole new lovely confidence and you are truly appreciated.♥️ Thank you so kindly Pam

    • — Pamela Ches on April 9, 2020
    • Reply
    • You’re so welcome, Pam! ❤️

      • — Jenn on April 10, 2020
      • Reply
  • 5 stars! This is the best egg salad I have ever made. I used white wine vinegar. Won’t ever use another recipe. Thank you for sharing!!

    • — Sheryl Skory on April 4, 2020
    • Reply
  • Best egg salad I have ever had! No changes, made it following the recipe! Do you have a great tuna salad recipe too😋? We love all your recipes, thank you Jen!

    • — Cindy on April 3, 2020
    • Reply
    • So glad you liked this! As of now, I don’t have a proven recipe of my own for tuna salad. I’ll have to add that to my list of recipes to potentially develop — thanks for the suggestion!

      • — Jenn on April 5, 2020
      • Reply
  • Made this yesterday and popped it in the fridge overnight for lunch today. WOW! Definitely the most flavorful egg salad I have had! I will admit, I was nervous about the Dijon and thought it might be too strong of a taste but the flavors do mellow out after sitting in the fridge. This is definitely my new go-to egg salad! Jenn, thank you AGAIN for another delicious recipe!

    • — Vicki R. on March 27, 2020
    • Reply
  • Made this today and it really IS lovely. I didn’t think you could improve on it but this takes an old favourite to a new level. Thanks!

    • — Judi on March 16, 2020
    • Reply
  • I just made this recipe for a quick lunch to take to work on sourdough bread! Delicious! I’m thinking of adding some diced dill pickles next time though just to add a little more zing. Thanks so much for the recipe!

    • — Janel on March 6, 2020
    • Reply
  • This is great!!!! The first time I made this EXACTLY as written and opted for the vinegar. The second time I added some fine chopped red onion and used the scallion for garnish and did 1/2 lemon juice and 1/2 vinegar and I now have my new favorite egg salad! Worcestershire is brilliant.

    • — Traci on October 23, 2019
    • Reply
  • Excellent!

    I was so sick and tired of my own boring egg salad, I knew I had to find an actual really good recipe and this is it!

    I did make a few changes: I finely chopped up half of a small onion because I didn’t have any scallions and I pressed the eggs through a large-hole potato ricer.

    I think the unusual blend of ingredients is what makes this egg salad so good. It’s definitely a 5-Star recipe!

    • — Bonnie Budmen on October 7, 2019
    • Reply
  • This is the best! Love your recipes

    • — Anne on September 25, 2019
    • Reply
  • Spectacular! My Mom hates vinegar while my father and l love it. Surprise! Everyone loved this recipe. Bravo!

    • — CKing on September 1, 2019
    • Reply
  • Delicious egg salad recipe. Preparing eggs for can be tricky and this recipe does a fantastic job of having the eggs end up perfect. This is a definite, “go to” recipe for egg salad. I plan on passing it along.

    • — Robin on August 1, 2019
    • Reply
  • forgot to add the 5 stars:)

    • — Deb on June 11, 2019
    • Reply
    • This was absolutely the most delicious egg salad ever!!!!! I only got a few tastes before making a huge sandwich for my husband and sharing the rest with a friend who loves egg salad. She just about fell over!! I know I will make this and only this egg salad from now on!! Those extra ingredients elevate the basic to the phenomenal.
      I made it on the fly and didn’t have any scallions left so I used a small leek chopped small. And I already had a small bowl of chopped fresh parsley, sage and rosemary so I tossed those all in. Your recipes are always the best. Thank you!

      • — Christine on August 1, 2019
      • Reply
  • So good! Best egg salad ever.

    • — Deb on June 11, 2019
    • Reply
  • Thank you for another delicious and easy to make recipe! I used my instant pot to make the boiled eggs (1 cup water, place on trivet, manual high pressure 5 min, natural release 6 min, then dunk in cold water, peel when cool – use Jenn’s suggestion of starting at the round bottom and using the air pocket).

    • — Nick on May 12, 2019
    • Reply
  • The flavors worked harmoniously together without one in particular being the dominant flavor. Terrific egg salad that we will certainly make again.

    • — LisaR on May 2, 2019
    • Reply
  • This is so good! Easy and really brings an egg salad sandwich to life! Another winner in my house! Thanks again Jenn!

    • — Kathy Cabral on April 27, 2019
    • Reply
  • I was so excited to try this recipe, but I just didn’t love it. I found it a bit too salty and it just seemed to be missing something. I might try the horseradish others have suggested. For those having a hard time peeling their eggs, Google the science of steaming eggs…it works!

    • — Erika on April 24, 2019
    • Reply
  • Followed recipe exactly as written, but my yolks were still a little soft, are they suppose to be that way, and I had an extremely HARD TIME peeling the eggs despite following your directions precisely. An interesting play of flavors, but I prefer a more traditional egg salad.

    • — Carol Winkelman on April 18, 2019
    • Reply
    • Hi Carol, The yolks should be just cooked through. You may have had very fresh eggs, which can be hard to peel.

      • — Jenn on April 21, 2019
      • Reply
  • Can this recipe be doubled?

    • — Linda R. on April 18, 2019
    • Reply
    • yep!

      • — Jenn on April 18, 2019
      • Reply
  • I’m allergic to dijon. Could I substitute ordinary yellow hotdog mustard?

    • — Lesley on April 17, 2019
    • Reply
    • Sure, Lesley – that’ll be fine.

      • — Jenn on April 17, 2019
      • Reply
  • I have never been a fan of egg salad, because as you said, they are usually mayo laden and flat out boring. I made your recipe because I needed to use up some eggs and holy moley! This was flat out the BEST and most delicious recipe I have ever tasted for this simple, classic stand by! I didn’t change a thing because to me, I dislike reviews when someone has altered the ingredients and then complains about the outcome. I had enough to share with my neighbor and she raved about how yummy it was. I’m also going to add it to my tea sandwich collection for parties! Thank you, Jenn! I’d give it 10 stars if I could! Well done!

    • — Teresa Mathias on April 13, 2019
    • Reply
  • I was skeptical about the amount of sauce for the amount of eggs and didn’t initially add any sugar BUT, BOY, was this delicious as written!!!! Fresh, not overly mayonnaise-y and just really hit the spot for us today. I had made my fresh baked whole grain bread and this was a superb accompaniment! So Good!! Love your recipes Jenn!

    • — Gabriella on April 2, 2019
    • Reply
    • Just made this egg salad for lunch. I followed the recipe exactly and it was perfect, like all of your recipes! The eggs came right out of their shells, the seasoning was balanced and bright, and so much less mayo than usual. I served it on honey oatmeal-whole wheat bread (KAF recipe), with arugula and pickled pepper rings. Totally delicious! Thank you, Jenn!

      • — Liz on May 9, 2020
      • Reply
  • Excellent, served on sourdough bread, used Boar’s Head Deli Mustard. Thank you.

    • — Mike on March 9, 2019
    • Reply
  • This is really good. I made it exactly as per the recipe and it was delicious. I made it a second time but added peeled and seeded cucumber and substituted equal parts of sour cream and cottage cheese for the mayo. Both my girlfriend and her mom said it was the best egg salad sandwich either of them ever had!

    • — Vance Adonis on March 8, 2019
    • Reply
  • I made it exactly as described above (accept for one thing, instead of sugar I put a spoonful of sweet pickle relish), It was delicious!

    • — John Lusk on February 25, 2019
    • Reply
  • Cooking eggs this way in Denver, CO results in egg whites that will be too soft! Impossible to peel! Just wasted 6 eggs…will try again using the 12 minute boil rule. Really want to try this recipe!

    • — Carla Winter on January 27, 2019
    • Reply
    • Hi Carla, Yes, from what I understand the temperature at which water boils declines as elevation rises, so it takes a bit longer to cook hard-boiled eggs at higher altitudes.

      • — Jenn on January 27, 2019
      • Reply
  • I am 63 and ate egg salad for the first time last year. I made it and it was good. Today I decided to look for a recipe. Typically I use recipes as a guide, rarely following them exactly, this one I followed exactly. This recipe has made me an egg salad fan, it is kind of amazing. Thank you

    • — Letitia Hall on January 21, 2019
    • Reply
    • Great egg salad !! but added a bit too much scallions by mistake .. what can i do to fix and get rid of the strong onion flavor ?

      • — Anita on July 31, 2019
      • Reply
      • Hi Anita, not sure there’s an easy fix for that–perhaps you could make another 1/2 batch of the recipe and add it to the egg salad you’ve already prepared. That will help to dilute the scallions a bit. 🙂

        • — Jenn on July 31, 2019
        • Reply
  • Wonderful! This was my first recipe to try off this site and it was delicious. Looking forward to trying more recipes!

    • — Jennifer on December 23, 2018
    • Reply
  • Delicious! I have never added Worcestershire to my egg salad but it is a nice addition. Thank you!

  • Best egg salad!

  • This was a delicious recipe, thank you! I added pickle relish and left out the celery, scallions, and parsley because I didn’t have any on hand. I will try it next time!

  • I was among those who said “What? No pickles?” but it is OK! I used the white wine vinegar option and did everything as written. Delicious! I really enjoyed this recipe and since my chickens are in fine form right now, I will be making it again. 😉

  • Delicious! So yummy. (I made it without the sugar).

  • Not a big fan of celery, so I used cucumber for crunch; also, a sprinkle of Cajun spice for kick. I’m trying these egglette things, as I’ve never been very good at hard boiling eggs 😉

    • Yum I am going to try cucumber next time and maybe the cajun seasoning. I did add paprika.

  • Is it good without green onion and that stuff?

    • Hi Addie, the scallions, celery, and fresh herbs definitely give the egg salad a lot of flavor, but I think it would still be tasty without it.

  • Very good recipe, I doubled the eggs to 12 and still had a nice taste.

  • What a delicious sandwich this recipe makes! I used a pinch of monk fruit sugar instead of regular, otherwise following the ingredients exactly. Truly outstanding!

  • Delicious. I thought I’d miss the pickles, but this version is wonderful.

  • This was too harsh in flavors and too dry. I almost double the mayonnaise, 1/3 diced celery, salt, and pepper. Sometimes I use 1/2 tsp. yellow mustard. Don’t wreck a good thing.

    • then make it good next time. this recipe is awsome

      • — Evan on January 25, 2019
      • Reply
  • This recipe is amazing. I always want to spruce regular plain egg salad but never experiment and these flavors are a perfect combination. I have tried a few of your recipes and each one has been excellent. I look forward to trying more!

  • Oh my goodness Jenn! Another home run recipe!! I haven’t made egg salad in years (because as you pointed out, it is typically very bland). This is not!! The dressing is so flavorful and the lemon juice gives it such a lovely zip, without being overpowering. I left out the Worcestershire sauce because I thought it might dominate the flavor. But this egg salad is so delicious, next time I will be more adventurous and add the Worcestershire. Thanks Jenn for expanding my repertoire!!!

  • Best egg salad ever, hands down. Enjoyed on a warm baguette — delish!

  • Hi Jen,
    Can you substitute the mayo with sour cream because my husband is allergic to mayo?

    Thank you,
    Mary

    • Hi Mary, I think that would work but because sour cream has a more tart taste than mayo, I’d suggest eliminating the lemon juice/white wine vinegar, to reduce the tart flavor a bit. Please LMK how it turns out with the sour cream!

  • I am a cook. I am SUPER picky about recipes, a perfectionist. This recipe absolutely rules. Please make this.

  • THIS IS THE BEST EGG SALAD I EVER MADE !!!!
    THANKS SOOOO MUCH

  • The. Best. Egg. Salad. Ever. As with all the recipes on your website, Jenn, this one is super. You’re my go-to girl.
    Catherine Low, Vancouver, BC

  • Could I ask where you got that bread. It looks amazing?

    • — Lisa of silver spring
    • Reply
    • Hi Lisa, I believe it was from Whole Foods – the multigrain.

  • Love the egg salad recipe. I have found that a dollop (to taste) of a good horseradish sauce is fabulous with many mayo based dishes. It is essential in tartar sauce…also great in egg salad.
    JC

  • Great recipe – always a winner. Just a tip on egg prep: try steaming them in a steamer for 13 min. Then plunge in cold water for 15 min. MUCH easier to peel…enjoy.

  • Except for the sugar this is how I make my egg salad so I’m giving this recipe 5 stars because I know it’s delicious. Kind of cool when an excellent chef like Jen validates a recipe I’ve been using.

  • Can you tell the nutrition informtation?

    • Hi Lakshmi, I knew I forgot something when I posted this late last night! I’ve added it underneath the recipe. Hope that helps!

      • I made it but a little too salty for my taste. I will try again with less salt!

        • — Jane Leone on May 22, 2020
        • Reply
  • This is very much the way I make mine too but I also add a tsp of horseradish….makes it very tasty…I do love your recipes!

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