I love egg salad. There's nothing sheek or pretentious about hard boiled eggs and a bunch of condiments mixed together. Taking the first bite of the mustard flavored salad takes me back to summers swimming in my grandparent's pool all morning, wrapping myself in a towel, and still dripping, running into the air conditioned house for a big bowl of egg salad, my body shivering from the shock of the immediate temperature change and my belly growling for a second serving. She never said, but I suspect Mom Mom made this salad because it's incredibly easy and didn't cut into her pool time too much to prepare lunch. Or perhaps it was because she always had the ingredients (eggs, mayonaise, apple cider vinegar, mustard, salt, pepper, onion, and a pinch of sugar) in the house. Whatever her reasoning, I'm glad it was a stand by lunch for her, because her egg salad recipe quickly became a favorite of mine.
These days, I make egg salad for myself when a certain someone isn't home to cringe. I guess not everyone was lucky enough to grow up with an affinity this old classic. I never deviate from my grandmother's recipe. And I mix it just like she does, without specific measurements or a precise recipe. So, I'll tell you what we add and leave it to you to perfect your own classic egg salad and sunny summer memories.
4 hardboiled eggs mayonaise apple cider vinegar mustard onion salt pepper sugar