CLASSIC EGG SALAD

4servings (makes 21⁄2 cups)

Make Ahead: You can cook and peel the eggs a few days before using them and store them in the refrigerator. They will be easiest to peel just after steaming.

Storage Notes: The salad can be refrigerated for up to 3 days.

INGREDIENTS

• 6 large eggs

• 1⁄2 cup finely diced celery (about 11⁄2 celery stalks)

• 1 tablespoon finely chopped fresh parsley leaves, chives, dill or another favorite tender herb

• 1⁄4 cup mayonnaise

• 1teaspoon coarse grain mustard

• 1teaspoon fresh lemon juice

• 1⁄2 teaspoon freshly ground black pepper

• 1⁄4 teaspoon Worcestershire sauce

• 1⁄4 teaspoon hot sauce, such as Tabasco

• 1⁄4 teaspoon kosher salt

STEPS

Add about 1 inch of water to a medium pot and bring to a boil over high heat. Place the eggs in a steamer insert that fits in the pot and place the steamer in the pot. Decrease the heat to medium-low and cover. Steam the eggs for exactly 13minutes.

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

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

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

Transfer the chopped eggs to the bowl with the celery mixture. Stir to combine well. Taste, and adjust the seasoning as desired. Chill or serve warm on sandwich bread or lettuce leaves.

Nutrition | Per serving: 190calories, 10g protein, 2g carbohydrates, 16 g fat, 4g saturated fat, 290mg cholesterol, 302 mg sodium, 1g dietary fiber, 1 g sugar