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Start by separating the yolks from the whites, then chop the whites finely and add them into a bowl.
To the yolks, add the mayo, mustard, Worcestershire sauce, pickle juice, lemon juice, seasonings & hot sauce.
Mash the yolks with a fork and mix until creamy.
Add the yolk mixture to the diced egg whites and mix until well-combined.
Store in the fridge for 1 hour, then add the diced herbs & gently fold them in to your egg salad just before you're ready to serve.