• 2 hard-boiled eggs
  • 2 -3 tablespoons good quality mayonnaise (Best Foods, Hellman's, or Vegenaise)
  • 1 tablespoon dried onion flakes (see note)
  • 1/4-1/2 teaspoon Dijon mustard
  • 1/4 teaspoon granulated garlic
  • 1 teaspoon grated dill pickles (optional) or 1 teaspoon dill pickle relish (optional)
  • your favorite curry powder , to taste (but oh so good with it!) (optional)
  • Tabasco sauce , to taste (optional)
  • salt & freshly ground black pepper , to taste
  • 1 Remove the shells from the hard boiled eggs; discard shells.
  • 2 Chop the eggs to the texture you prefer with a knife or pastry-cutter.
  • 3 In a bowl, combine the chopped eggs and the remaining ingredients and stir well.
  • 4 Eat on a sandwich right away or chill for about an hour and eat later.
  • 5 Note: I use the dried minced onion specifically because they have a really nice crunchy texture that adds a lot to egg salad! If you like, you can substitute fresh onion, but the dried really is very nice.
  • 6 Note #2: I always put a little curry powder in my egg salad, just as I put it in my deviled eggs (see Julie's Deviled Eggs), and it’s wonderful! Other additions/substitutions you can make to egg salad include: celery seed, yellow mustard, sweet relish, pesto, chopped roasted red and yellow bell pepper, chopped sundried tomato, chopped artichoke heart.