A classic creamy egg salad from the American Egg Board is a tasty recipe. The salad layers with crisp lettuce on toast for a sandwich, or serve as a filling for cherry tomatoes to serve as an appetizer.
Prepare egg salad by hard-boiling 6 large eggs. Place the eggs in a pan of cold water so they are in a single layer. Add enough water so they are submerged by 1 inch. Heat on high until the water boils, cover the pan, and remove it from the burner. Allow the eggs to stand for 12 minutes. Drain the hot water, and cool the eggs with cold water.
Peel the eggs, and slice them. Reserve the center slice from each egg to use as a garnish. Place the remaining slices in a bowl, and chop them. Add 1/4 cup mayonnaise, 2 teaspoons lemon juice, 1 tablespoon minced onion in a bowl, and mix them well. Add the chopped eggs along with 1/2 cup diced celery to the dressing mixture, and mix well. Refrigerate the mixture to allow the flavors to blend.
When making egg salad or other recipes that require hard-boiled eggs, choose eggs that are about a week old. Older eggs absorb some air, making them easier to peel than fresh eggs.