When I boil eggs I get a big pan put as many eggs in there as I need (for this I made a dozen) and fill the pan with water until it the water covers the eggs. Then I wait until the water is boiling then I turn off the heat, and wait 20 minutes with the lid on.

I then take a egg and hit it on both ends and roll the egg either on the counter or in my hands and start peeling the shell under slow running cold water having a large colander to catch the shells.

When I get all the eggs shelled, I chop up the eggs, 1/4 diced purple onion (today I used a Texas Sweet Onion) Pickles, 1/2 C each of mayo and miracle whip, a good squirt of mustard, 1 – 2 tsp dill weed, 1/2 – 1 tsp celery seed, and 1/4 tsp smoked paprika ( I could only find at Whole Foods). I go by taste, so any of this give more or take out. I use soft fresh bread and pile on the egg salad, and I have some very happy Little People in the house today.

If I was to add boiled salted potatoes to this, then it would be my signature very famous (here) Potato Salad.