In my opinion, the best egg salad is a simple one. There’s no need for shallots or celery or water chestnuts or any other crunchies that would mar the perfection of a creamy egg salad. My recipe has four ingredients, that’s it.
First, cover six eggs with water in a saucepan. Heat to boiling and then reduce until it’s still gentle boiling for 15 minutes. I don’t buy the take-it-off-the-heat method. The yolks always come out underdone for me. And don’t skimp on the eggs! It took me a while to get used to paying $3 or $4 for free-range organic eggs, but then I realized that $3 or $4 is really not much for 12 of anything.
After your eggs are done, dump out the hot water, transfer them to another container and add cold water. This makes them easier to handle. Drain off that water and set them in the fridge to continue cooling.
Then crackle off the shells and slice the eggs into 1/4-inch pieces.
Add in about half a cup of mayo (real mayo, please), 2 tablespoons of mustard and 1/4 cup of pickle relish. I say about because you can adjust it to however you like your egg salad, and I never really measure when I’m making this.