This quick recipe, from Maryland comfort-food truck Linda’s Luncheonette, can easily be halved if you’re cooking for a smaller group; we like it served on brioche or challah.
2/3 cup mayonnaise
1 tablespoon sour cream
2 ounces (about 4 tablespoons) cream cheese
1 squirt honey mustard
20 hard-boiled eggs, cooled, peeled and chopped
Salt and pepper to taste
In the bowl of a stand mixer fitted with the paddle attachment, mix the mayonnaise, sour cream, cream cheese, honey mustard, salt, and pepper. Once the mixture is well-blended, add eggs and stir until just mixed. Taste the egg salad and add more mayonnaise if it seems too dry. Chill and serve either over a bed of lettuce or as a sandwich.