We aren't too picky about the ingredients in our egg salad. We usually prefer just mayonnaise, salt, and pepper, but occasionally we'll throw in some celery seed or sweet relish — and if a deli decides to add dill, fine with us. We frequently eat egg salad for breakfast, considering it just as appropriate as scrambled or poached eggs and just as delicious on buttered toast.
We are, however, very picky about the size of the egg pieces. No big, slippery chunks for us. We like them small, relatively mashed up, and uniform throughout, which is why we use a handheld potato masher. It makes chopping the eggs in the bottom of a bowl so much easier and less messy than trying to slice them on a cutting board.
Of course, this also begs the question of whether or not you eat the eggs you dyed for Easter. We always did as a kid. Do you?
(Image: Elizabeth Passarella)