At Trader Joe’s, one of our guiding values is that of kaizen. This philosophy of continuous, incremental improvement, popularized in mid-20th century Japan, doesn’t just apply to the way we work, it also applies to the food we sell. For example, when our Egg Salad took a brief hiatus from our refrigerators, we took the opportunity to see how we could make it even more delicious. Now returning to our refrigerators with a new look and a new recipe, Trader Joe’s Egg Salad might just be one the tastiest examples of kaizen in action you’ll ever encounter.

Each batch is made with cage-free, hard cooked eggs, which are chopped and mixed with just the right amount of mayonnaise and tangy Dijon mustard to give it a light, yet creamy, consistency. We toss in some diced celery and green onions for good measure (and some added crunch), then add the finishing touches, like sea salt, parsley, white wine vinegar, and a pinch of black pepper. While Trader Joe’s Egg Salad is certainly delightful on its own, it truly sings as part of an egg salad sandwich. We suggest using toasted slices of French Brioche and adding soft, luscious leaves of Little Gem Lettuce—or you can skip the bread and make egg salad lettuce wraps instead! And if you’d rather not commit to a whole meal, make yourself a snack by spooning this Salad onto some freshly toasted baguette slices and sprinkled with Smoked Paprika.