I must admit, my first encounter with traditional egg salad was not pleasant, mushy eggs, heaps of mayo, in white mushy bread--eek. This made me avoid the traditional egg salad for years until I had an egg salad prepared by one of my college roommates mom. She made her egg salad with dill relish, onions, bacon and a touch of mayo. I was willing to give egg salad another chance after this.
Over the years, I've played around with several egg salad recipes, but noticed that the trickiest part was a properly boiled egg. If you do some online research you will find several methods. I tested a few one of which called for bringing the eggs to a boil, taking off the stove, covering for 12 minutes, plunging in an ice water bath, returning them to a boil, then plunging them back into cold water. The reason eggs are chilled after each step is to eliminate the dark line from forming on the eggs. While this method works perfectly, it's entirely to time consuming.
Here is a simple method for properly boiled eggs:
Place eggs in a pot and cover with 1/2 inch to 1 inch of cold water and bring to a boil. Now remove from heat, cover the pot, and let it sit exactly 8 minutes
Somer's Curried Egg Salad
6-8 large eggs
1 tablespoon mayonnaise
2 tablespoons Greek yogurt or whole milk yogurt
Salt and pepper
1 teaspoon Dijon mustard
1 1/2 tablespoons curry powder (I used Madras - use your favorite)
A splash of lime juice
2 stalks celery, chopped
2 green onion or small of bunch chives, chopped
1/4 cup of toasted walnuts
1/4 c. dried cranberries or cherries (optional) I didn't have any on hand so I did not use them
Enjoy as is, or as cracker topping, wrapped in lettuce or tortilla or between toasted whole wheat bread.
* I usually reserve the remaining sauce to mix into the egg salad the next day to keep the salad from drying out (if there are left overs)