This egg salad is kind of different from the ones you see in restaurants. It's lightly chopped, and not over-mixed, so you can really see both the whites and the yolks. I also don't like to overcook my hard boiled eggs, so the yolks are solid, but not dry.
It's a new take on an old classic. I hope you try it!
Hard boil 7 eggs in your preferred method. At high altitude I lightly simmer them (so there are barely a few bubbles) for 10 minutes, then transfer them to an ice water bath before peeling.
Rough chop the eggs.
Add to bowl with:
1/3 cup Vegenaise Grapeseed Oil
1/4 tsp Herbamare seasoning
2 celery sticks, finely chopped
1 tbs finely chopped green onions