We love egg salad here at Three's Company -- we usually have eggs in the house and it is cheap, easy and delish! And since the kids don't eat eggs I can tart it up however I'd like.
But hard boiling eggs is one of those kitchen tasks that I always forget I'm doing. I'll put my pan of eggs on to boil, walk away merrily, and hey! presto! 20 minutes later I'm wondering what the bubbly rumbly noise is coming from the kitchen. I'm lucky I haven't burnt the house down.
Anyway, when I do remember the eggs are cooking before they turn to rubber, I make the bestest egg salad in the world.
Twenty-three Minute Egg Salad
Place eggs in saucepan, cover with cold water. Bring to a boil and cook for one minute, uncovered. Turn off heat, cover pan and let sit 12 minutes. Drain water, cover cooked eggs with cold water and ice cubes. Let sit for 10 minutes.
Peel eggs and chop roughly. Mix eggs with sour cream, mayo, salt & pepper, dill, dry mustard, pickle relish, chopped, rinsed capers, or whatever else floats your boat.