Want to know what I do with all my eggs?

Egg salad is one of the easiest dishes to make and this turns out perfect every single time!
                                                                 
First use eggs that are at room temperature. Put them in a pot filled with cool water. Make sure they are covered with an inch or two of water. Sprinkle one tablespoon of baking soda on the eggs. This will prevent them from cracking. Bring pot to a hard boil and then turn off your stove.

                                                                  

 Place pot on an unused burner and cover tightly with a lid. Let stand, covered for 20 minutes or
15 minutes for small eggs. Drain pot and refill with cold water (I throw in some ice cubes, too). When eggs are cool to the touch, drain again.
                                                        
I just hate to peel eggs and this is the easiest way to do it. Place the egg on a cutting board.
With a very sharp knife, cut the egg in half right through the shell. Take a spoon and scoop out the white and the yolk and place in bowl.

Smunch well with a fork.  Note: ("smunch" - it's Jersey slang term for 'mix up')

                                                           

 Add mayo, diced onion and celery, salt, pepper and mustard to your own taste. Mix well and garnish with parsley flakes. Serve on fresh rolls. Yummy!