A carton of eggs, a few jars of condiments, and some tired bread was sometimes all I had in my refrigerator during college, so I ate a lot of egg salad sandwiches. After dealing with hard, rubbery eggs or undercooked yolks, I learned that a successful egg salad hinges on perfectly hard-boiled eggs, and this technique is foolproof. Once cooled and peeled, the eggs are mashed up and mixed with mayo, mustard, crunchy bits of celery, and tangy dill relish. I like egg salad in sandwich form, but my former kitchen cohort Amy Wisniewski swears by scooping it up with salty potato chips.
Pro tip: use our easy, homemade Mayonnaise recipe for even more flavor.