In a large mixing bowl, chop the peeled eggs into small pieces. Add the mayo, mustard, and pepper to taste and stir gently until well-combined. Stop here if you’re making basic egg salad (without add-ins).
To make three varieties, divide the large batch of egg salad into three separate bowls.
Finely chop two large pimento peppers and stir into the egg salad.
Stir in no more than 15 capers per two eggs, unless you want it to be pretty salty!
Finely chop one long piece of green onion and combine with egg salad. Definitely taste test along the way!