Introduction: How to Make Egg Salad
One Dozen Eggs
1/3 cup Chopped Onion
¾ cup Mayo
One sharp knife or chopper
One decently sized bowl
Place 12 eggs into pot, add cold water until eggs are covered by an inch of water. Leave pot uncovered.
Bring water to a boil. When the water is boiling turn off the heat and cover the pot.
Leave eggs in pot to sit in the water for 10 minutes covered. Then rinse in cold water. Remove from cold water immediately. You can peel eggs now or later.
While the eggs are cooling, chop/dice approximately 1/3 cups of onion.
Peel the eggs.
Take your peeled eggs and chop them (not diced) and add into the bowl with the chopped onion.
Add a 3/4 cup of mayo, a dash of Worchester sauce, a dash*(adjust to your taste) of curry powder, and a dash of salt and pepper into the bowl.
Gently fold ingredients together (don’t mash!) until desired texture. Taste and add more seasonings if desired.