Add a touch of white vinegar. You need some acid to cut all that mayo. Never tried capers, but man, that sounds awesome.
I always add a splash of apple cider vinegar.
Its supposed to last about a week before going bad. We’ve been making small quantities, and using it within a few days.
I like a little curry powder in mine.
A scant 1/2 tsp for 6 eggs. Roughly. I don’t measure, sorry.
Never tried it. I’m “tasting” it in my head and I think it would be pretty good…of course, you can mix it up with just one of them and take a spoonful out, season it with the other and see how they mix.
I like my egg salad soft. Not really smooth, because I like chunks of egg, but soft, without crunchy bits. I save the celery for the tuna and chicken salads.
But the real reason is that celery seed doesn’t taste anything like celery. It’s like asking why not used cilantro (leaf) instead of coriander (seed). They come from the same plant, but they have different, albeit related, flavors.
No worries, I was just looking for a rough estimate 
Exactly, it tastes nothing like real celery. I’m going to try it this week!
Bingo. What I was going to post, also. And a bit of either cayenne or smoked paprika.
It is, and the caper brine is the touch of acid that’s needed.
Thank my mom for that caper addition - she taught me. She also adds capers to tuna salad.
Just sticking my head in to second the pickle relish. Also, I use honey dijon mustard instead of plain yellow. Nom nom.
I chop up the eggs, add some apple cider vinegar, salt and enough Duke’s Mayo to make it the consistency I want it. That’s it. Same recipe as for deviled eggs, only spreadable.
Your deviled eggs aren’t spicy?
I’ll second Kayaker on the Old Bay. Hellmann’s, small squirt of yellow mustard, salt n pepper, and lots of Old Bay. I haven’t made egg salad since forever, but I will tomorrow. I love that stuff.
Has any one tried feta cheese with their egg salad? I haven’t, but it sounds interesting.
If you chop the onions quite finely, and soak them in cold water in the fridge for about 2 hours, then rinse well in running water it takes the burn out, or my favorite trick is to just replace the onions with diced shallots. Similar onion taste without the burn. Hellmans mayo only, Colemans mustard powder, salt, freshly cracked pepper, capers, drained chopped cornichons [not sweet gherkins but the same tiny cukes] finly diced celery, finely diced kalamata olives, finely diced onion/shallot as available, and of course eggs =)
My mom made it with pickle relish and california black olives, but I don’t like the sweet of the relish and I like the bite of good kalamata olives. I will use nicoise if I cant get kalamata, or in an absolute emergency california black olives, never green.
My Mom always made it simple when I was growing up: eggs, mayo and shredded lettuce. I always loved it. She’d make it in small quantities to be used immediately, since the lettuce turns to mush if refrigerated.
I’ve never known anyone else who mixed lettuce into egg or tuna salad. Again, I love it, but it can’t be stored afterward.
I crush up saltines in mine. Also, bread and butter pickles.
I never use yellow mustard - always brown. That adds a good amount of interest for me.
Also, dill, and lots of it, but I’m kind of a junkie for that.
Eggs, mayonnaise, minced onion, yellow mustard, sweet relish, celery seed, dill, parsley, paprika, coarsely-ground pepper and a dash of powdered turmeric.
Nope, they are smooth and creamy and have a little tang from the cider vinegar, but no spices. Ick. I’m a purist when it comes to most foods, but especially deviled eggs. They are so much better without all the froofroo crap people put in them.
Dill relish is a big yes…and…BACON. It gets soft as it sits in the egg salad, and tastes absolutely divine