⅓cupmayonnaise, amount depends on your preference for taste and consistency
1teaspoonprepared yellow mustard
½teaspoonWorcestershire sauce
½teaspoonliquid smoke
¼teaspoononion salt
¼teaspoongarlic powder
½teaspoonblack pepper
¼teaspoonsalt
Instructions
Place peeled eggs in a bowl large enough to stir in ingredients.
Chop up the eggs with a fork. Stir in mayo. Add mustard, liquid smoke and Worcestershire sauce. It should be a little drier than you want it at this point still.
Stir in onion salt, garlic powder, pepper and salt.
At this point, taste test and see what you want more of - maybe it needs a little more mayo, salt or seasonings. I almost always end up dashing in more liquid smoke.
Serve egg salad on croissants, bread, buns, toast, or crackers. Cover and refrigerate leftovers up to 2 days.