The Masters Pimento Cheese Egg Salad


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The Masters Pimento Cheese Egg Salad

6 hard-cooked eggs diced
1/2 cup diced celery
2 1/2 Tbsp mayonnaise
1 Tbsp vinegar
1/4 tsp onion powder
1/2 tsp salt or to taste
1/2 tsp Worcestershire sauce
1/8 tsp pepper
1 cup shredded cheddar cheese
1 (4-oz) jar diced pimentos, drained

To cook the eggs: Place the eggs in a single layer in a heavy saucepan and
cover with cold water by at least one inch. Add a teaspoon of salt. Leaving
the pot uncovered, turn the heat to high. As soon as the water comes to a
boil, turn off the heat and cover. After 10 minutes, remove the cover and
run cold water over eggs for 1 minute.

To peel, gently tap each egg against the counter, turning to make a crackle
pattern. Start peeling at the broad end, where there is an air pocket.

To make the egg salad: Combine all ingredients and chill.
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