Creamy Egg Salad

1. Hard boil your eggs, peel, and separate the yolks from the whites.
2. Add the yolks to a bowl and mash really well with a fork until they’re almost powdery.
3. Stir in mayo, mustard, grated Parmesan, chives, garlic salt, black pepper, lemon juice, and hot sauce. Mix until smooth and creamy.
4. Chop the egg whites and gently fold them into the yolk mixture.
5. Taste and adjust — add a little more mayo if you want it creamier, more mustard if you like that tang.
6. Serve on toasted bread, as a sandwich, or with crackers.