I call this Deviled Egg Salad because it gets a hefty dose of mustard. The mustard, along with some homemade mayonnaise (you ARE using homemade, right?) takes egg salad from a boring deli staple to a magical topping for biscuits, shmear for crackers, or a simple sandwich that would make grandma jealous.
I don’t even have store-bought mayonnaise at home anymore. Homemade mayonnaise is leaps and bounds better, and as long as you have an immersion blender (you should,) this recipe is too easy not to be on your regular schedule, and you can make small amounts so there’s no giant jar of mayonnaise hanging out in […]