Written by Robert J. Matthews
6 hard-boiled eggs, peeled and chopped 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1 tablespoon chopped fresh chives (optional)
1 tablespoon finely chopped celery Salt and pepper to taste Bread or lettuce leaves for serving
In a medium-sized bowl, place the chopped hard-boiled eggs.
Add mayonnaise, Dijon mustard, chopped chives (if using), and finely chopped celery to the bowl.
Season with salt and pepper to taste.
Gently fold and mix all the ingredients until well combined. Be careful not to mash the eggs too much; you want to keep some texture.
Taste the egg salad and adjust the seasoning if necessary.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Once chilled, give the egg salad a final stir.