Wickedly Good Egg Salad

I love sandwich salads such as tuna and chicken salad. I absolutely adore great egg salad but rarely found a place that made it well. My friend Jennifer, who we call Jai, worked at a small diner. I went to visit her and she told me that the daily special was egg salad. I was skeptical, but she assured me it was good. It was good! In fact, it was SO good that I begged her to find out how they made it. All egg salads start with hard-cooked eggs, but there was a trick to this wonderful egg salad.

First, only use Duke's mayonnaise. (Yes, I know that family feuds have started over which brand is best between Hellmanns and Dukes. Just so all know, I have always been a Hellmann's advocate. so I had to purchase a jar of Dukes to followed Jai's instructions.)

1. Whip the cooked yolks with Dukes mayo. One can add as much or as little mayo to the yolks as blending with the egg whites will not change anything but the consistency of the salad. I personally like my egg salad to be on the thicker side, but it is a matter of preference. After making it, I decided to add a healthy squeeze of plain yellow mustard and a few shakes of HotShot. (The little diner did not do this.)

2. Chop hardcooked egg whites to the sizes desired. The little diner used an egg slicer to get more uniform egg whites. I am waffling on whether I like the larger chunks or want to slice them and chop with a knife.

3. Blend together.

The result is the Wickedly Good Egg Salad that I have been seeking for years! Yesterday, Jai said I had been grumpy. Anyone would be grumpy for not having this recipe for most of their life! But here it is so no one else needs to be grumpy.

I like my sandwich on untoasted oat or wheat bread with fresh tomato slices. Wickedly. Good.