This is egg salad, in my opinion, the way it should be. It is fresh, light, and no one flavor overpowers the others. It is also a great way to use those hard boiled eggs from Easter. If you can get farm fresh eggs, they will make this recipe shine. Also homemade mayonnaise is incredible in egg salad and I think worth the trouble. If you have any kids at home it is a delicious way to teach them about emulsions and sneak some science into their day. Making mayonnaise is how my 7th grade science teacher taught my science class about emulsions and I still remember it some (undisclosed number of) years later.
The Whites from 6 Hard Boiled Eggs, Roughly Chopped
The Yolks from 3 Hard Boiled Eggs, Roughly Chopped
2 Ribs of Celery, Finely Chopped
2 Slices of Slab Bacon, Cooked until Crisp and Finely Chopped
Salt and Pepper, To Taste
2 Tbsp of Mayonnaise
Gently mix all of the ingredients together and eat.