What you'll need:
8 eggs, hard boiled and peeled
1 tablespoon mayonnaise (I'm partial to Blue Plate)
Yellow Mustard to taste (I use a quick squirt)
Salt and pepper to taste
Soft White Bread (If you are in southeast Louisiana, the only option is Evangeline Bread)
1/2 teaspoon dried parsely
Once you have your eggs boiled, cooled and peeled, place them into a bowl and get at them with a fork to make very small pieces of eggs. Add your mayonnaise, your mustard, parsely, salt and pepper and stir it all up. MAKE SURE TO TASTE and adjust accordingly. Egg Salad comes out different every time I make it.
I like my egg salad a little more creamy so I actually add a little more mayo in the mix. I also enjoy a little added kick, as most of my Cajun counterparts do. I like to take a few slices of pickled jalepeno and finely dice it and mix it in, it also adds depth of flavor when you take a splash of the jalepeno juice and add it in. Sometimes we also add sliced green onion tops or finely diced (and I mean real fine) onion and celery. It gives it more of a "grown up" taste.
I know it seems silly to have a recipe for egg salad, I mean its one of the easiest things on the planet to make, but it's one of those things that are easily forgotten, and that my friends, is travesty. Enjoy this great application of eggs with crackers, chips, french bread, white bread, wheat bread, pita bread, lettuce or even just with a spoon. C'est si bon!