We eat egg salad like there is no tomorrow in our house and the kids wolf it down as well so I make at least a batch a week. It lasts 3 days but just restir each time before you make a sandwich or eat on crackers.
Fill large 3/4 full of water, add 1 doz of eggs and sprinkle a dash of salt in water. Bring to strong boil, turn off heat , cover and sit for 20 minutes. In bowl of water and ice slowly place eggs. About 10 minutes in ice water your ready to go. While eggs are boiling/cooking
I pre-cut and place in my egg salad bowl thats perfect for a batch 2 diced green onions, 2 stalks of chopped fine celery after cutting top and bottom off , 1/2 Tablespoon yellow mustard and 1/2 Tablespoon Dijon , Heavy 1/4 of Paprika and a dash of salt and pepper to your liking. Tad bit more than 1/2 cup of low fat Mayonnaise. Once eggs cool, peel under cold water, dice and add to mixing bowl and stir up. Yummy!! and perfect every time