I love egg salad but can’t stand the stuff sold in supermarkets or delis. Why? Because they invariably make one of two mistakes which ruins it.
Firstly, they boil their eggs at too high temps or for too long so that the white part comes out tough and chewy like rubber bands.
Secondly, when finished cooking they don’t put them in really cold or ice water. Failure to do that results in that green ring around the yolk and that string sulphur taste. Yuck.
My Recipe:
I cook mine quite similarly to that of Julia Child. Place the eggs in pot full of water and bring to boil. As soon as it boils, immediately take off heat, cover tightly and let stand for 15 minutes.
After 15 mins. immediately drain and place in ice water to cool.
After peeling I separate out the yolks and grate the whites finely. Mash together with the yolks and enough mayo to get a smooth consistency.
Season to taste with salt, pepper and whatever other flavors you like. I always add toasted onion granules and a bit of powdered mustard.
Other things I add if I’m looking for more variety: Mild Curry Powder, Paprika, either regular or smoked (called Pimenton).
Celery Salt, a dash or two of soy sauce or Worcestershire sauce.
That’s pretty much it. Enjoy.