Start by boiling your eggs. Peel boiled eggs and add them to a mixing bowl.
In the same mixing bowl add mayonnaise and mustard. Mix well with a fork mashing eggs while you mix. Add seasonings to taste and mix together well.
Serve on bread, croissants, or on a salad
Storing Directions: Refrigerate your egg salad in an airtight container for 3-5 days. If your egg salad gets watery or loses color those are signs that it might be time to toss it.Boiling Eggs: Knowing when your egg is ready can be tricky. I shared a post on a fool-proof way to get the perfect egg each time and how I make peeling even easier, you can find that at How to Boil an Egg.Timing depends on how cooked you want your egg. I usually will boil my water and then cover and remove from heat and allow them to sit for 10 minutes.