Egg salad is comfort food – that lovely mixture you platter atop a few leaves of crisp, fresh lettuce or smush between two slices bread (Whatever kind that floats your boat. But if you’re using anything other than challah or white bread, don’t talk to me).

It’s not time to be a culinary hero.  Egg salad doesn’t need any chervil to fancy-pants it up.  For Pete’s sake, don’t serve it in those adorable little shot glasses.  And for HEAVEN’S sake, whatever you do, don’t leave out the yolks.  Really people.

Repeat after me:  eggs, mayo, mustard, celery.  Salt and pepper, as you need it.

One more thing – the key to that perfect, unctuous mouthfeel:  grind the yolks up and mix them with the mayo.  You use less mayo and keep all that rich flavor of the yolk.

Who would have ever thought that less mayo is a good thing?

Classic Egg Salad

6 large hardboiled eggs

3 tablespoons mayonnaise

1 teaspoon yellow mustard

1 stalk of celery, finely diced

Peel the eggs and slice 4 out of the 6 eggs in half. Set the 4 egg yolks aside.

Medium dice the remaining 2 eggs with the 4 egg whites. Set Aside.

In a medium sized bowl, combine mayonnaise, mustard and the reserved egg yolks, mashing the yolks against the side of the bowl and into the mixture until fully incorporated.

Add the diced eggs and celery to the mayonnaise mixture. Fold to combine.  Add salt and pepper to taste.

Serve immediately or cover and refrigerate.