This is not so much a recipe as a collection of ingredients that you should put together to suit your tastes.
Perfect Egg Salad
6-10 hard boiled eggs, roughly chopped. local/pastured if you can. (I do 9 minute eggs so they're not dried out but are still cooked through for the little one.)
one big blob of Vegenaise (1/4-1/2 c.)
one small blob of Boetje's Stone Ground Mustard (1-2 tbsp.)
1 minced shallot
1-2 Bubbie's Pickles, diced.
a few shakes of Tony Chachere's Creole Seasoning (it has a little heat)
pepper to taste
The Tony's is spicy and salty and somehow actually great on everything, just like it says, but especially eggs.
Bubbie's are the best grocery store pickle out there, hands down. They're made without vinegar and have a perfectly salty bite.
Boetje's is the perfect basic mustard, which is a pantry/fridge essential. I always have at least two jars on hand (I'm not kidding) so that we never run out. It's the basis for so many things I make, especially salad dressings. It's also incredible on sausages or sandwiches.
And whether you're vegan or not, Vegenaise undeniably has the best flavor of any prepared mayonaise I've ever tried. It's expensive, but worth it.
Chop the eggs small enough to stack on a cracker, and dice the pickles small so there's never too much in one bite.
Give it a try and tell me what you think!
If you're looking for a less traditional egg salad recipe, try my curried egg salad here.