Egg salad is a great snack. Creamy, at least partly nutritious, and easily combined with other foods.

I used to enjoy a store-bought egg salad from time to time, but a homemade egg salad is far superior: it’s fresher, creamier, and it’s easy enough that it’s no problem for even the worst cooks among us.

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I like it by itself, but even better, I prefer it in conjunction with other foods when I’m making a sandwich. Bacon especially comes to mind… Mmm.

Since the main ingredient is eggs, getting good eggs is important. It’s always a good idea to get the best possible version of whatever your main ingredient is whenever you can. I buy organic eggs, and there’s definitely a positive difference between them and regular eggs.

I mash my eggs with a fork, but a potato masher is a good option and probably the quickest. Slicing them is takes just a little too much time for me, and I also like the smoother texture that results from mashing.

A big part of the creaminess of the egg salad comes from how you mash the eggs. The smoother you make them, the smoother and creamier your egg salad can be. I’m very interested in using a potato ricer on the hard-boiled eggs. That would be super quick, easy and (I bet) the most effective.

It’s easiest to have eggs already hard-boiled when you begin, or it will take an extra 40 minutes or so. Here’s how I prepare my own hard-boiled eggs.

Makes 3 servings.

Ingredients

6 hard-boiled eggs, peeled
1/3 cup celery, chopped well
1/4 cup green onion, chopped well
1/3 cup mayonnaise (if you prefer less mayo, substitute mustard for some of the mayo)
1 1/3 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper