Egg salad

Jason's overly complicated egg salad methodology:

Hardboil several eggs. Run under cold water for a few minutes and peel. Cut egg white and release cooked yolk. Mix yolks with mayonnaise into a paste. Cut egg whites into large chunks and mix.

Premixing egg yolk with mayo prevents the big chunks of egg yolk that break in your mouth and sop up saliva. Mixing it separately ensures you can have a well mixed yolk portion but large egg white chunk texture.

Complicate things even more if you feel saucy: Hardboil half the eggs and softboil the other half. Add a bit less mayo. This way, you'll get yummy liquid egg yolk flavour in your egg salad! Best served warm.