The Masters Egg Salad

What You'll Need

• six hard-cooked eggs, diced
• one half cup diced celery
• two and Tbsp mayonnaise
• one Tbsp vinegar
• one quarter tsp onion powder
• one half tsp salt (or to taste)
• one half tsp Worcestershire sauce
• one eighth tsp pepper

How to Make It

1. Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch.
2. Add a teaspoon of salt.
3. Leaving the pot uncovered, turn the heat to high.
4. As soon as the water comes to a boil, turn off the heat and cover.
5. After ten minutes, remove the cover and run cold water over eggs for one minute.
6. To peel, gently tap each egg against the counter, turning to make a crackle pattern.
7. Start peeling at the broad end, where there is an air pocket.
8. Combine all ingredients and chill.

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