This is my favorite egg salad recipe for some inspiration! (And a mayo recipe for good measure!)
Deborah Madison, Vegetarian Cooking for Everyone
3 hard-cooked eggs
2 or more Tbs mayonnaise
salt & fresh pepper
Chopped fresh herbs (marjoram, dill, chervil, tarragon, parsley, etc.)
2 tsp minced chives or 1 green onion finely chopped.
Mash the eggs with the mayonnaise, leaving as much or as little texture as you like. (I prefer some texture, for sure!) Season with salt and pepper to taste and store in herbs and green onion.
Abra Berens, Ruffage
1 whole egg
1/2 tsp salt
1 Tbs white wine vinegar
10 fluid oz neutral oil (I used regular olive oil, no problem)
In a food processor or blender, whiz the egg, salt, and vinegar until well blended. Slowly drizzle in the oil until the mixture is thick. If it is too thin, add more oil.
*Will keep in the refrigerator for up to one week.