Classic Egg Salad

Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Egg salad can be refrigerated in an airtight container for 1 day.)

EGG SALAD WITH RADISH, SCALLIONS, AND DILL
Substitute 1 tablespoon minced fresh dill for parsley, 1 thinly sliced scallion for red onion, and add 3 minced radishes.

CURRIED EGG SALAD
Substitute 1 tablespoon minced fresh cilantro for parsley and add 1-1⁄2 teaspoons curry powder. Omit salt.

CREAMY EGG SALAD WITH CAPERS AND ANCHOVIES
Add 1 minced small garlic clove, 2 tablespoons chopped capers, and 1 minced anchovy fillet. Omit salt.

CREAMY EGG SALAD WITH BACON, SHALLOTS, AND WATERCRESS
In 10-inch skillet over medium heat, cook 4 slices bacon, cut into 1⁄4-inch pieces, until brown and crisp, 5 to 7 minutes. Transfer bacon with slotted spoon to paper towel–lined plate; pour off all but 1 tablespoon of fat from pan. Add 2 large shallots, chopped medium, and sauté until softened and browned, about 5 minutes. Omit celery and salt, substitute sautéed shallots for red onion, and add the bacon and 1⁄4 cup watercress leaves, chopped coarse.