Don’t go overboard with the soy. Add a splash, taste and add more if needed. It just adds that extra umami that it typically misses (in my humble opinion)

Thank you for the suggestion on the tuna salad. I will definitely have to give it a try with the soy sauce.

So very glad you enjoyed the recipe (and link) Jakub! A true French classic, made even better, no doubt, with a homemade mayo! 🙂

Unfortunately, the egg salad and mimosa are the only 2 recipes I have on the blog that include mayo. It isn’t a very popular condiment here, those 2 dishes aside. That said, I always use mayo in my tuna salad, to which I add capers, cornichons, red onion and a splash of soy sauce (the secret ingredient!).

Thank you as well for the mayonnaise recipe you linked. I’ve been wanting to try to make my own mayonnaise for a while, and that recipe made it much easier than I thought it would be.

I’m hoping to use the rest of my hard-boiled eggs and some more of the mayonnaise to try out your egg salad recipe. Do you have any other good recipes to suggest to help use up the homemade mayonnaise while I have it?

Peegy, as long as the process is maintained (pressed through a strainer), cutting through the yolk will not cause any issues whatsoever. Enjoy!

You absolutely can, Carmie! My best advice for make ahead (a day or two before) is to keep the whites and the filling seperate, and then fill them the day of. This will ensure things don’t get too “soggy”. So yes to prepping ahead, with just a small exception. 🙂 Enjoy!

Much appreciated, Pauline. I am certain that if you enjoy “traditional” deviled eggs, you’ll be a fan of these, no doubt 🙂