The key is simple: treat it just like you would deviled eggs. That means separating the yolks from the whites. Yes, it’s that simple but makes ALL the difference! By separating the two it makes for a much more rich and creamy egg salad that requires less Mayo. Instead of just chopping your eggs whole, the yolks are mashed and mixed with the Mayo and mustard. You’re essentially just creating deviled egg filling and then folding in your chopped egg and other adds ins that you like.
I like to chop my egg whites very finely (it all blends together better that way) and personally like the addition of celery and onion to my egg salad. You can leave it out if you want to, but I love the added crunch from the celery and zing from the onion. It gives it a little something extra.
There you have it…that’s the secret! Thick and creamy egg salad that can’t be beat. I prefer to eat my egg salad with crackers or open face on toasted bread. I like textural difference that crackers and toast offer as opposed to it all being soft. (Old school tea sandwiches on soft, untoasted white bread is not my favorite)
The Best Egg Salad
6 Eggs, hard boiled and peeled
3 Tb. Mayo
1 Tb. Dijon mustard
1 Tb. Yellow mustard
1/4 tsp. Kosher salt
Pepper to taste
1/8 cup Celery, finely diced
1/8 cup Onion, finely diced
Slice your eggs in half and separate the yolks from the whites and place in a bowl. Mash the yolks well with the back of a fork.
Mix the Mayo, dijon, yellow mustard, salt, and pepper into the yolks.
Finely dice the egg egg whites. Fold the egg whites, onion, and celery into the yolk/Mayo/mustard mixture. Enjoy!
