All the egg salad talk spurred me to make open faced egg salad sandwiches for lunch to use up the last of the saffron aioli in the fridge. The rest of the prep was like I was making deviled eggs, but egg salad:
1 T. saffron aioli/mayo (which is to say, it’s mayo flavored with saffron, garlic, salt, and lemon)
1 T. regular Hellman’s
2 t. strong Dijon (I used Maille’s)
2 t. capers and whatever brine is also on the spoon
black pepper to taste
2 hard boiled eggs, peeled
paprika, for garnish
Mix together the mayos, mustard, capers/brine, and black pepper until well combined. Smoosh in the yolks from the hard boiled eggs until smooth. If lumpy, thin with a little more brine, half and half, or water and keep stirring. Chop the whites and add them. Stir until thoroughly combined. Sprinkle paprika on top before serving.
I like my egg salad to not have crunchy bits, but if you like the contrast of minced celery or scallion, you could certainly add it!
