I've made this egg salad recipe a few times, and it's been great every time. Thanks, Robyn!Print
- In a large bowl, mash together all ingredients. Taste for seasoning and add more salt, pepper, or vinegar as needed. Refrigerate until ready to serve.
Robyn's notes: A potato masher with squares works well to dice the eggs. Mix all ingredients well. It’s better to have a little on the dry side if anything, because at room temperature egg salad softens considerably. If it turns out too runny, dice another hard-boiled egg or two and stir in.