This egg salad is a great way to use leftover Easter eggs. It's best enjoyed the day it's made.
Recipe inspired by Ina Garten's Tomato Sandwich with Basil Mayonnaise
*Everyone has a favorite method for boiling eggs; I've lost track of how many I've read over the years! Mine is as follows: Place large eggs in a heavy-bottomed saucepan and add enough room temperature water to cover by 1-2 inches. Bring to a boil, and maintain a gentle bubble for 30 seconds. Remove from heat, cover, and let eggs stand in the hot water for 12 minutes. Use a slotted spoon to immediately transfer eggs to a bowl of ice water to stop the cooking process. Cool the eggs in the ice water for 10-15 minutes. Peel under cool running water.
**I prefer a creamy egg salad, so I use most of the basil mayonnaise, usually only having a tablespoon or two leftover. If you prefer your egg salad to be drier, add less. Leftover mayonnaise is delicious on chicken or roast beef sandwiches, or even as a dip for French fries, so don't throw it away! It keeps well, covered, in the refrigerator, for a few days.