This post originally appeared on By Hook or By Cook.
Egg salad was not something I readily ate growing up. I didn't think I liked mayonnaise. Little did I know, my real problem was with that "salad dressing" people like to pretend is mayonnaise. Once I discovered the real stuff, there was no going back.
My biggest trouble in putting a good egg salad together (once I'm past peeling those suckers), is the actual crumbling of the eggs. I tried being a fork masher, but it took too long and seemed rather demanding (I hate to be picking half-mashed eggs off my counter).
Recently, I discovered the best egg salad helper: my pastry cutter! Drop my dozen eggs in the bowl, mash mash mash, and they're done!
Now, as far as my recipe ... I must admit I don't really use one. I tend to start with about a dozen eggs (or six or eight, however many are on hand), boil them, dip them in cold water before peeling, then mash.
I finely chop a stalk or two of celery and add as much mayonnaise as it takes to make it all stick together. Then I sprinkle the whole thing with salt and pepper, stir it up, and serve it on hard rolls or crackers.
Check out more tips and techniques to make life more sane at Rocks in my Dryer.