From the blog For Love of the Table
Place the eggs in a pan just large enough to hold them in a single layer. (It’s ok if the pan is a bit bigger than this, but if it is too large the eggs will tend to overcook in the amount of time it takes to bring the water to a boil. For a small number of eggs, you will probably have to use a one quart saucepan.) Add water to the pan so that the eggs are covered by a half inch to an inch of water. Set the pan over high heat and bring just to the boil. Turn the heat off, cover the pan and let the eggs sit undisturbed for 10 minutes. I always cook an extra egg so that I can quickly peel and cut open an egg to see if it’s done to my liking. I prefer them a bit underdone—with just a trace of creaminess in the center. If the egg isn’t done, just continue to cook the remaining eggs for another minute or two…or however long you deem necessary to achieve the desired doneness. (Eat the extra ‘tester’ egg for a snack….they’re delicious and good for you.) Place the cooked eggs in cold water and peel as soon as they are cool enough to handle.
Chop the eggs (in a rough half inch dice) and place in a bowl. Add enough mayonnaise to make it creamy along with mustard (I like Dijon...but plain old yellow mustard is fine) and salt & pepper to taste. Some people like a pinch of cayenne. If you like, add a smidge of minced green onion. You could also add a sprinkle of chives, parsley...or dill.... But don't go crazy...egg salad should be all about the eggs.
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