RE: Egg Salad: How do you like yours.
I'll try to keep things on a positive note, but first I must admit that the best way I like egg salad is on someone else's plate. I'll eat almost anything, but I can't STAND the rubbery texture, taste or sight of egg white (unless it's baked as a crispy meringue or dacquoise disc). I DO like the TASTE of egg salad, however, so I find that I can enjoy the taste w/o the texture if I grate the eggs using a fine grater. Then the pieces of white are so fine they kinda get lost in the mashed yolks and mayo. (Hellman's is a MUST!) I also add sea salt, some fresh pepper, touch of Dijon mustard and splash of hot sauce. Then I smother it inside two hefty slices of fresh sweet challah (braided egg bread), brioche or croissant, if they're available. Oh, don't forget the slab of bright red meaty Jersey tomato, and some lettuce (one of the few times I will eat iceberg). Wait a minute... I think I better go put up some eggs right now!