Easter eggs – before and after.
Here are my humble contributions to the egg salad canon:
1. Use olive oil mayonnaise, it as a little more heft. Hellman’s makes it now, among others.
2. Sliced pickled jalapenos, and plenty of salt and pepper.
3. Eat it freshly made, egg salad doesn’t improve in or out of the fridge.
4. Best on warm buttered toast.
