My egg salad varies according to my mood. Always contains some onion, usually grated, always contains some mayo and mostly always contains some mustard, either Coleman's dry or Grey Poupon. Sometimes it has sweet pickles, sometimes dill, sometimes celery seed, sometimes crumbled bacon sometimes toasted pignoles. Sometimes chopped fresh parsley, sometimes chives too. Sometimes a bit of curry powder. I think one of the clues to a good egg salad sandwich is to chop the egg, not mash it up. Beverly you mean you REALLY have never been IN a Starbucks? Where do you get coffee at an airport? Starbuck is not one of my regular hangouts, I have never had a sandwich there, but I sure have had coffee and a scone or a cookie. in fact there is one in the grocery store I usually frequent and occasionally I succumb to the lure of a caramel latte. I'll have to try the egg salad. Linda c

I made egg salad yesterday, and I really don't make it that often, but I had a bunch of eggs that were near expiration. I guess I haven't been making omelets that often lately. Here's what I added to mine: Mayo (never Miracle Whip) Dried Mustard Mufaletta Italian Salad Mix (minced) Minced celery Minced onion Spanish olives, stuffed with pimentos, plus some of the juice I do not find that it gets watery, but perhaps that's because I use dried mustard instead of prepared. The Muffuletta salad mix contains EVOO, pimento stuffed olives, capers, pickled carrots, pickled cauliflower, garlic, and spices. I try to drain the oil out of it when I'm chopping it for egg salad, although I leave it in if I'm making Muffuletta sandwiches. I like the crunchiness of celery and would not think of making egg salad without celery. Sometimes I use dill pickles instead of pimento olives, but I generally do not use both together. I also never use sweet pickles; in fact, I avoid sweet pickles altogether. Lars

I do my eggs like you do, Glenda. Only I let them sit 10 minutes. Bright yellow yolks and no green. For egg salad, I use mayonnaise, salt and lots of fresh ground pepper. We sold lots of these when I was a kid working at a drug store soda fountain. One of our ladies made it and showed me how so I could do it if we ran out. It's also the egg salad so many of the golfers like at the Augusta Open. (Or so I've read.)

Glenda, how nice!! I just saw this, as shingles has kept me brain-fogged for the past couple of weeks. I love that recipe, and I get requests for it at family gatherings. Jakkom, that's a great idea. I'm not a fan of shelling HB eggs. Someone told me if the eggs are steamed in an Instant Pot (or, I suppose, in a steamer) they are easy to shell.