Best Egg Salad Recipe

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. Over high heat, bring the water to a full rolling boil—big, vigorous bubbles should be breaking all over the surface—then remove the pan from the heat, cover, and let stand for 10 minutes.
2. Transfer the eggs immediately to a bowl of ice water and let stand until fully cooled, about 10 minutes. (Alternatively, carefully drain the hot water, then place the pan in the sink and run cold water over the eggs for 1 to 2 minutes. Drain, refill with fresh cold water, and let stand until the eggs are room temperature, about 10 minutes.) Gently crack the eggs all over and peel under running water (see peeling hack below). Dry the eggs, then chop into ¼-inch (6-mm) 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.)